Recipe from Martha Stewart
1 lb Carrots, tops trimmed and sliced lengthwise in half or quarters
3/4 lb Snap Peas
2 TB unsalted Butter
Coarse Salt and freshly ground Black Pepper
2 TB Garlic Chives, chopped
In a large straight-sided skillet, bring 1/2 cup water to a simmer over medium. Add carrots, cover, and cook 3 minutes. Add snap peas, cover, and cook until vegetables are crisp-tender, about 4 minutes. Add butter and cook, stirring, until butter melts and coats vegetables. Season with salt and pepper. To serve, sprinkle with chives.