Yea, best at the height of spring
2 cups fresh baby peas or thawed frozen baby green peas
5 oz. pearl onions
1 oz unsalted butter
1/2 cup loosely packed mint, torn Kosher salt, and freshly ground pepper
YIELD: 4 to 6 servings
COURSE: Vegetables and Sides
- Cut an X in the stem end of each onion. Cook in salted boiling water for 1 to 2 minutes. Drain, and peel.
- Heat butter and water in a pan over medium-high heat. Add onions, and cook for 4 minutes. Stir in peas and 3/4 teaspoon salt, and cook for 2 minutes.
- Stir in mint. Serve immediately.