I had little time. I had fresh snap peas. They went from fridge to table in less than five minutes. Just saying.
½ pound snap peas
½ pomegranate (optional)
pinch sea salt
Remove the tiny hairs along the seams if desired
Fill a medium sized pot with water. Add a pinch of sea salt and place on a medium high flame. When the water boils, drop in the snap peas.
When they rise to the surface and turn a brighter shade of green (this will take less than a minute), remove them with a wire mesh skimmer or a slotted spoon.
Place on individual plates.
Remove the seeds from the pomegranate and sprinkle on top (optional).
©Nancy Wolfson-Moche 2013