Snap peas, snapped
A little oil
A little salt
Preheat oven to 550F (yes, really 550F). Toss the peas with the oil and salt in a roasting pan (single layer), and roast them till some of them have gotten a tiny bit brown, stirring once or twice--probably 3-5 minutes total. For maximum crispness, serve immediately, but they're also good cold. If not eating right away, cover them once cool--they tend to dry out.
If your snap peas are a bit wan, you'll want to cook them a little longer at 500F. Farm fresh don't really need to be cooked at all, so brief in a really hot oven works fine. Older ones will be better a little more cooked.
I cook green beans (especially early ones, later in the season they can be too tough for this method) and asparagus this way too.
This I served with
Cold shrimp soup
2/3 lb shrimp (frozen is fine)
3/4 to 1 seedless cucumber, peeled and chopped
1/8 sweet onion, chopped (maybe start with less)
1-1/2 Tbs dijon mustard
2 tsp dry dill weed (if serving immediately, you'll probably want more)
1 tsp sweetener
1-1/2 to 2 c buttermilk
1/3 c tart white wine, or a bit of lemon juice
All measurements are quite approximate. If your shrimp are still frozen, run them through the food processor first till finely chopped, then add the next 5 ingredients and process till finely chopped. Add the buttermilk & wine and process again; taste for seasoning. Since almost all the ingredients start out cold you can serve it immediately, or it'll keep a day or so chilled. Serves 2 as a main course.
A very good combination, the slight sweetness of both the shrimp and the snap peas, with the contrasting texture.