Sautéed Asparagus and Sugar Snap Peas

By DigitalChef

Ingredients

• 1 pound asparagus
• 3/4 pound sugar snap peas
• 2 tablespoons extra virgin olive oil
• Salt
• Freshly ground black pepper

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

Trim the tough ends of the asparagus and slice the stalks diagonally into 3-inch pieces (roughly the same size as the sugar snap peas). Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.

Add the olive oil in a large sauté pan over a medium heat. Add the asparagus and sugar snap peas. Top with the salt and pepper. Cook for approximately 5 to 10 minutes until al dente, tossing occasionally. Serve hot.