Sauteed Asparagus And Snap Peas

By á-170456

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.