- 10 ounces pearl onions, root ends trimmed and cut with an X
- 2 bunches scallions, white parts only
- 1 pound sugar snap peas, trimmed
- 1 pound fresh peas in pods, shelled (1 cup)
- 1/4 pound pea shoots (preferably flowering), cut into 3-inch lengths
- 1 tablespoon unsalted butter, softened
- Boil pearl onions in salted water 15 minutes and drain in a colander. Rinse under cold water, then peel.
- Cook scallions and sugar snaps in a large pot of boiling salted water 1 minute. Add shelled peas and pearl onions and cook 1 minute more, or until all vegetables are crisp-tender. Drain vegetables and toss with pea shoots, butter, and salt and pepper to taste in a large bowl.