Toast the sliced almonds in a dry skillet over medium-high heat, shaking or stirring constantly until golden brown.

Transfer the toasted almonds to a small bowl to cool.

String the snow peas, removing any tough ends.

If desired, slice the snow peas lengthwise into thinner strips.

Once the almonds have cooled, stir in the chopped lemon balm, cracked black pepper, and kosher salt.

Heat the grapeseed oil in the same skillet over medium-high heat.

Add the snow peas to the skillet and stir-fry for 4-5 minutes, until tender-crisp.

Reserve 1 tablespoon of the almond-lemon balm mixture.

Stir the remaining almond-lemon balm mixture into the snow peas.

Transfer the snow peas to a serving dish.

Sprinkle with the reserved almond-lemon balm mixture.

Garnish with lemon balm blossoms, if available.