Sesame Sugar Snaps
Adapted from The Barefoot Contessa Cookbook
raw sugar snap peas*
Dark sesame oil
Black sesame seeds
(white or toasted white may be substituted)
Wash, remove the stem end, and "string" each pod.
Toss the snap peas in a bowl with the sesame oil (a little goes a long way), sesame seeds, and kosher salt.
Serve at room temperature.
*If the peas are too tough to eat raw, they can be blanched by placing in boiling water for 3 - 5 minutes and then immediately immersing in ice water prior to starting the recipe.