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Here's a classic a la minute restaurant recipe, which means it's really quick and easy and buttery. I got it from chef Neil Clooney of Smithfields in Ashland, Oregon. Get 'em while they're hot — snap peas will disappear from markets soon. (Or just use regular green beans other times of the year.)
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salt
1 pound snap peas
2 tablespoons butter
1/3 cup slivered almonds
1 tablespoon minced preserved lemon peel
or grated zest of one lemon
or 1/4 teaspoon ground sumac (a lemony spice)
freshly ground pepper
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Fill a medium saucepan half full with water, add a generous pinch of salt and place over high heat. Set a large bowl of ice water on your counter. Put a colander in the sink.
While water comes to a boil, snap the tips off the peas and pull off the string if there is one. Drop peas all at once into boiling water and cook until bright green and tender-crisp, about 3 minutes. Drain in colander then drop into ice water; when cold, drain again and pat dry. (You can do this up to a day ahead; refrigerate the blanched snap peas, covered.)
In a wide frying pan or saute pan, melt the butter over medium-high heat. When the foam subsides and the butter starts to color a bit, add the almonds. Cook, stirring, until almonds and butter are golden brown, about 1 minute. Throw in the blanched snap peas and cook, stirring, until the peas are heated through and glazed with butter, about 1 minute more. Remove from heat, stir in preserved lemon, lemon zest or sumac (you can actually use all 3 if you love lemony things) and season to taste with salt and pepper. Serve right away.
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