English Peas with tarragon and mint

Okay, I lied, here is one short recipe for a quick summer side dish. Here's what you'll need:

~2 lbs unshelled English peas, or snap peas

~3 Tbls butter

~6 mint leaves

~3 tarragon sprigs

~salt

To start, shell all the peas. It'll take awhile so turn on a movie, try Big Night, it will make you really hungry. Next bring a large pot of salted water to a boil. Now drop the peas into the water. Count to 20. Now strain the peas out and quickly put into an ice water bath to shock. If you want you could stop now and refridgerate for a few days or continue now. In a medium saucepan melt the butter until foam subsides. While it is melting remove the leaves from the tarragon sprigs and julienne those and the mint leaves. Now add the herbs and shocked peas to the butter and stir in until heated through. About 90 seconds. Salt to taste and eat.

I have a great photo for you but it is unfortunately it is on my dead laptop.