Sauteed Asparagus And Snap Peas
By á-170456
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Ingredients
- 1 pound asparagus
- 3/4 pound sugar snap peas
- 2 tablespoons good olive oil
- Kosher salt to taste
- Freshly-ground black pepper to taste
- Red pepper flakes (optional)
- Sea salt for serving
Details
Servings 6
Preparation
Step 1
Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to 10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.
This recipe yields 6 to 8 servings.
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