1 1/2 lbs. Organic Sugar Snap Peas - strings removed
2 tablespoon Butter - unsalted
2 each Shallots - minced
Salt and Fresh Ground Black Pepper to your taste
3 tablespoons chives - snipped
In a saucepan of boiling salted water, blanch the sugar snap peas for 30 seconds, or until crisp-tender.
Drain and refresh them under cold water. In a skillet, heat the butter over moderate heat until hot but not smoking.
Add the shallots and cook, stirring until softened.
Add the peas and salt and pepper and cook, stirring until heated through. Stir in the chives.