From Martha Stewart
1 tablespoon butter
3/4 pound sugar snap peas
8 green onions, cut into 2-inch lengths
8 radishes, cut into wedges
Sea salt and freshly ground pepper
In a large skillet, heat butter over medium-high heat. Add snap peas, and cook, tossing frequently, until just beginning to soften, 3 to 4 minutes. Add green onions and radishes; season with salt and pepper. Cook, tossing frequently, until onions soften and snap peas are crisp-tender, 1 to 2 minutes more.