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Sauteed Asparagus and Snap Peas
Copyright, 2005, Ina Garten, All Rights Reserved
Show:  Barefoot Contessa
Episode:  Fast and Elegant Supper
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

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.

Other Recipes from this Episode
Asian Grilled Salmon
Zucchini Vichyssoise
Pear Clafouti

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 6 to 8 servings

Ina Garten
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