For a recipe that calls for only four ingredients, including oil and sea salt, this dish delivers great flavor and calls for just a small investment of your time. Because of their simplicity, the peas are also incredibly versatile. These peas can be served with all manner of roasts. Talented young cook Kirsten Wilson shared this inventive recipe with me.
Arrange a rack 4-5 inches from the broiler/grill and preheat the oven to broil/grill. Line a large, heavy baking sheet with foil.
Place the peas on the baking sheet and toss with the oil, and then spread them in a single layer.
Place the peas under the broiler/grill and broil/grill for 2 minutes. Remove the pan from the oven and turn the peas over with a metal spatula. Return the pan to the oven and broil/grill for about 2 minutes longer, until the peas are just lightly charred. Transfer the peas to a serving bowl and sprinkle them with fleur de sel (about ½ teaspoon, or less). Garnish the sugar snap peas with minced chives, if desired.