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.