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
Directions
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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By guillorec
atl
on September 03, 2011
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Delicious
By julie_mcneely_3...
Manchester, MO
on July 31, 2011
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This was delicious! My sisters and I always rotate what we bring to Easter. This year I had the Asparagus. Usually, my sisters coook it whole and then reheat. It turns out mushy and kind of on the brown side. I prepped the ingredients and took to my sister's house, along with my big saute pan. It was so fresh-tasting and bright. I got loads of compliments. Will definitely make again!
By Jeannekay413
Maryland
on May 12, 2011
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What a simple, full flavor recipe. Don't know why I never thought of something like this sooner. Tastes great with snow peas as well!
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