Rinse and set aside raw snap peas.

Fill a medium saucepan with enough water to fully cover peas. Add 1/2 teaspoon of salt and cover.

Bring the pot to full boil.

Remove lid and add the snap peas to the boiling water.

Cook for about 60-70 seconds. Taste test.  Peas should still be crunchy, with only a tiny bit more "give" than when they were raw. The peas will continue to soften, so err on the side of a more firm pod.

Turn off heat and drain pea pods in a colander.

Once drained, empty the pea pods into a serving dish.

Add a small bit of butter or olive oil (1/4 tsp.) and mix to distribute.

Serve delicious, stringless, snap peas!