Peas, blanched with butter and sea salt
In a sauce pan, combine:
Water, to a depth of ½ inch
1 teaspoon sea salt
Bring to a boil.
2 cups peas, either sugar snap or shelled peas
Cook the peas until tender, one to three minutes.
Remove from the heat, drain, and add:
1 tablespoon butter
Salt to taste
Stir together and serve immediately.