Instructions: Trim the sugar snaps, removing any tough strings. Rinse well in a colander and set aside.

Melt the butter over medium heat in a skillet just large enough to hold the peas. Add the peas, with water clinging to them, and stir or toss until completely coated with butter. Season well with salt and toss again. Add the vinegar and toss to coat.

Lower the heat, cover the pan and cook until the peas are just crunchy-tender, 2 to 3 minutes, depending on their age and size. Uncover the pan, season with pepper and toss with chives. Serve at once.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.