Because I was told to.

I don't always do what I'm told to do. Indeed, I can be a bit of a contrarian. But tonight, in the steady, angled light of the setting sun, someone at my table said: "Now this is a recipe you should share." I thought about the dish. I thought about the crisp, bright springness, its aliveness in the mouth, its relative novelty, and just how blessedly easy it is to make. And I thought yes. It isn't Cevenol, mind you. It isn't even French (although I found it in last year in a magazine with a French name: Bon Appetit). The only thing I did to Maria Helm Sinskey's recipe was up the ante on the almonds and shallot. This is a good side dish paired with poultry or lamb chops, one that actually requires less than five minutes of cooking, maybe even less than four. It uses market-fresh ingredients that are available now. What are you waiting for? Jot down the ever-so-brief ingredient list.

And tell me: do you like it as much as we do?

Mangetouts à la minute (Snowpeas with Toasted Almonds)

Serves four.

2 tablespoons butter
1/2 cup sliced almonds
250 g snow peas, trimmed and "de-stringed"
4 shallots, minced
1 teaspoon fresh lemon juice

Melt butter in medium skillet over medium heat. Add almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about one and a half minutes. Add snow peas and shallot; sauté until snow peas are crisp-tender, about 2 minutes (taste as you go!). Remove skillet from heat; add lemon juice. Season to taste with salt, toss and serve.