Peas with Mint

Peas with Mint

1 spring onion, sliced

2 tablespoons olive oil

2 cups English peas, shelled (about 12 ounces)

6 mint leaves, torn

Salt and Water

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.