Chez Panisse Vegetables, Alice Waters
Top and tail the sugar snap peas, pulling off the threadlike strings. Slice on the diagonal into ½ inch thick pieces. Put into a sauté pan with ¼ inch of water, butter and a sprinkling of salt. Bring to a boil and reduce heat to medium. Cook until done, about 3 minutes. The water and butter should be emulsified and coat the snap peas, which should be bright green and just tender. Adjust the seasoning and serve. You can also cook fresh peas shoots with the snap peas.