Snap peas with sesame oil

1. Cut across the stem end of the peas and pull off the string that runs along the length of the pea. Bring a pot of water to a boil, add salt and the peas.
2. Blanchi until the peas turn bright green and are tender-crisp, after a minute or so. Taste to make sure--the time will depend on the type of pea and how mature it is. Scoop them out with a strainer and shake off as much excess water as possible.
3. Put them in a bowl and toss with just enough oil to lightly coat, a teaspoon or so. Add the parsley or cilantro and serve.
4. For a variation, make the recipe using peanut oil or a fine olive oil tossed with basil rather than cilantro.