Sauteed Asparagus and Snap Peas
- 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
DirectionsWatch how to make this recipe
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