So do the sugar snap peas, which add sweetness and crunch.

Add the sugar snap peas and stir-fry a minute or two, until they turn bright green.

The sugar snap peas on top taste like summer.

Add sugar snap peas to boiling water, and blanch for 2 minutes.

Add the mushrooms and sugar snap peas, and continue to cook for a further 2-3 minutes.

Add the sugar snap peas and continue simmering until all the vegetables are tender, about an additional 3 minutes.

Remove sugar snap peas from ice water, and reserve.

Snow peas or sugar snap peas make a nice color contrast on the plate.

Add the asparagus, sugar snap peas and broccoli rape.

Bring a small pot of salted water to a boil, add sugar snap peas, and blanch one minute.