1/2 pound spring onions
1-3 tablespoons chopped fresh mint, dill, or cilantro
1 pound small new potatoes butter
2/3 pound sugar snap peas
Salt and freshly ground black pepper

Trim stems from onions; leave a little of root end on. Combine with potatoes in pot with water
to cover. Bring to low boil; cook until nearly tender, 10-12 minutes. Add peas; boil until just
tender. Drain and toss with herbs, butter, and salt and pepper to taste. Makes 4-6 servings.

source: From Asparagus to Zucchini