Sauteed Asparagus and Snap Peas
From desertgal 14 years agoIngredients
- 1 pound asparagus shopping list
- 3/4-pound sugar snap peas shopping list
- 2 tablespoons good olive oil shopping list
- kosher salt shopping list
- Freshly ground black pepper shopping list
- red pepper flakes, optional shopping list
- sea salt, for serving shopping list
How to make it
- 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.
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