I went out for the mint. The peas were ready.
Serves two, or one if you eat them straight from the vine.
snap peas, two handfuls butter, a small knob fresh mint, a few leaves salt
These can be eaten raw. If the peas are fresh enough, raw with a little salt is a complete answer. This week they were fresh enough.
For the cooked version: salted water, brought to a boil. The peas go in for a minute, no more. They come out still bright, still with some snap. The water drains off.
Butter in a warm pan. When it melts and starts to smell right, the peas follow. A minute over low heat. Salt. Mint torn in at the end, off the heat, so it stays green. Serve right away.