Sugar Snaps with Baby Red Onions

Anne Tisbert

1 pint of sugar snap peas
3 mini red onions
1 Tbl of butter
1TBL of olive oil
2 cups of water

Cut both ends off mini red onions, remove outer skins and cut into slices and pull apart to make rings. Sauté in butter and olive oil, just until shiny, and set aside.

To prepare sugar snap peas rinse (only when ready to use - if rinsed sooner they will get spots and not look as nice), pull stem off toward inside curve of the pea. Sometimes a string will come too, so continue to pull off until string is removed. Discard stem and string. Do not remove peas from shell. Sugar snap peas have a very thick outer wall and are sweet, even when raw.

In a small sauce pan add water with a steamer and bring to a boil. Add peas and
cook only until their color is bright green. Strain water and place peas in a serving bowl.

Toss onions and oils over the peas when ready to serve. Toss lightly. Also delicious cold.