Serves 4 to 6

Cook to Cook: Don't buy peas without tasting them. They should be sweet and juicy.


  • 6 to 7 bunches little onions, about 35 to 50 1/2-inch or more diameter onions
  • 1 1/2 to 2 pounds sugar snap peas
  • 2 tablespoons good tasting extra-virgin olive oil
  • 1 to 2 tablespoons unsalted butter
  • 1 large garlic clove, minced
  • 1 1/2-inch piece of fresh ginger, peeled and minced
  • Salt and fresh ground black pepper
  • 1/2 cup water
  • 1/3 cup fresh mint leaves, cut into thin strips

1. Prepare the onions by cutting off their green tops and root ends. Slip off any loose outer layers of the bulbs. String the peas. You could do this a day ahead and refrigerate the two overnight.

2. In a 12-inch straight sided sauté pan, heat the oil and butter over medium-high. Add the onions, garlic and ginger along with generous salt and pepper. Stir for a few minutes to sear, then add the 1/2 cup water and cover the pan. Cook 2 minutes at a boil. Uncover and quickly boil off almost of the liquid.

3. Stir the peas into the pan and sauté, uncovered, another 2 minutes, or until they just start to get tender. You want them crunchy, but tasting a little sweeter than they did raw. Stir in the mint. Taste the dish for seasoning and serve hot.

Copyright 2007 by Lynne Rossetto Kasper