Buttery Snap Peas and Carrot with a sprinkling of chives

In a large frypan 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 To serve, sprinkle with chives.

Optional - can also season with a little pepper for liberal diet - better tolerance of salicylates