Serves 4

When it comes to sugar snap peas, simplicity is always better. With just a touch of olive oil, mint, salt, and pepper, the vegetable shines through in all its glory. Most young snap peas don’t have heavy strings, so you don’t have to fuss. If they do have tough ends and strings, take the time to pull them off. Give them a quick boil in a pot of salted water, then a dip in ice water so they stay bright, and you’re ready to go.

Salt and pepper, to taste

1 pound sugar snap peas

1 tablespoon olive oil

1 spring onion, stem removed, halved and thinly sliced

1 handful mint leaves, torn into pieces

1. Have on hand a large bowl of ice water. Bring a large pot of salted water to a boil.

2. Add peas to the boiling water and cook for 1 to 2 minutes, or until bright green and still crisp. Transfer to the bowl of ice water. Swish around for 1 minute and drain in a colander.

3. In a large skillet over medium-low heat, heat the oil. Add the onion, salt, and pepper. Cook, stirring often, for 5 to 7 minutes, or until the onions soften. Add the peas to the skillet and reheat. Taste and add more salt and pepper, if you like. Stir in the mint and serve. Sally Pasley Vargas

Sally Pasley Vargas can be reached at sally.p.vargas@gmail.com.