Directions: Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes.
And more seasoning if needed. Serve in a pretty bowl.
Add daffodils and violets for the table. Cheers to spring.