1/4 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon sugar
2 cups shelled fresh peas or one 10-ounce package frozen petite peas, unthawed
8 ounces pea tendrils, cut into 4-inch lengths

Whisk oil, lemon juice, and sugar in small bowl to blend; set dressing aside. Bring large pot of salted water to boil. Add fresh or frozen peas and cook 3 minutes. Add pea tendrils; cook 1 minute. Drain well. Return vegetables to pot; add oil-lemon dressing and toss to coat. Season with salt and pepper.