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Sugar snaps with class

• sugar snaps
• 1 tablespoon butter or extra-virgin olive oil
• 1 teaspoon minced fresh mint
• 1 teaspoon minced fresh Italian parsley
• salt
• freshly ground pepper

Snap stems from 8 ounces of sugar snap peas, pulling stems down the length of the pea to remove any strings.

Bring a pot of water to boil on high heat. Add a pinch of salt to the water along with sugar snaps; cook until tender-crisp, 2 to 3 minutes. Drain and refresh with cold water.

Toss with 1 tablespoon butter or extra-virgin olive oil, 1 teaspoon minced fresh mint and 1 teaspoon minced fresh Italian parsley.

Season to taste with salt and freshly ground pepper.

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