1/2 pound pearl onions
2 tablespoons olive oil
2 tablespoons ginger, peeled and minced
1/2 pound snow peas, trimmed salt and pepper, to taste
Arrange a bunch of beans into a stack, growing end together. Chop off the growing ends and repeat until all the beans are trimmed.
Add the beans to a pot of lightly salted boiling water. Boil for a minute or two until crisp-tender. Drain and rinse under cold water until cool. Drain again and reserve.
Heat the butter or olive oil in a medium skillet until hot. Saute the beans for a minute or two until they
are heated through.
Remove from the heat, add the parsley and toss. Season with salt and pepper and serve.