Herbed Snap Peas
¾ pound sugar snap peas
1 tablespoon butter
½ sliced red onion
1 tablespoon chopped dill
½ teaspoon minced marjoram
Salt to taste
Boil sugar snap peas in salted water until crisp-tender and bright green, about 5 minutes; drain. Heat butter in a large skillet. Add onion, dill and marjoram; cook until onion softens, about 3 minutes. Add sugar snap peas and salt; toss.
