Heat the olive oil in a large pan over medium high heat
Toss the sugar snap peas into the pan and toss once or twice to coat with the olive oil
Let the snap peas cook until they start to get "blistered" or look a bit charred on one side.
Toss the sugar snaps around in the pan to give the other side a chance to get blistered as well and then remove from stove and put into a bowl.
Squeeze the juice of the two lemons over the top while the sugar snaps are still warm and then sprinkle the salt over the top.
Toss everything together and enjoy!
Notes
These can be served straight from the pan or at room temp if you want to make them ahead of time.Remember, you can substitute snow peas easily in this dish and even use green beans or haricots verts in a pinch.