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4 tablespoons (1/2 stick) unsalted butter
1 small red onion, minced
4 cups (4 pounds in the pod) shelled fresh peas
1 tablespoon sugar
1 cup chicken stock
4 ounces thinly sliced prosciutto, cut into thin strips
Salt and freshly ground pepper to taste
2 tablespoons chopped fresh parsley
Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, just until softened, about 5 minutes.
Stir in the peas, sugar, and chicken stock and simmer covered until the peas are barely tender, about 5 minutes. Stir in the prosciutto and cook 1 minute longer.
Using a slotted spoon, transfer the peas and prosciutto to a warmed serving bowl. Reduce the liquid remaining in the saucepan over high heat to a thin syrupy glaze. Pour the glaze over the peas and season with salt and pepper. Sprinkle with parsley and serve at once.