Sauteed Asparagus and Snap Peas

By lindaauman

Ingredients

• 1 pound asparagus
• 3/4 -pound sugar snap peas
• 2 tablespoons good olive oil
• Kosher salt
• Freshly ground black pepper
• Red pepper flakes, optional
• Sea salt, for serving

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 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.

Copyright 2005, Ina Garten, All Rights Reserved

CATEGORIES:

Asparagus

Dinner

Sauteing

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