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Sauteed Asparagus and Snap Peas Recipe

Sauteed Asparagus and Snap Peas

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Average Rating:

Total Reviews: 59

Showing 21-30 of 59

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  • on December 26, 2008

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    Made this yesterday for Christmas. I had some left over toasted hazelnuts, so sprinkled them on top. Not much left at the end of dinner.

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  • on March 02, 2008

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    I often cook veggies this way. It's easy and very good!!

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  • on January 21, 2008

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    Very simple and tasty

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  • on January 21, 2008

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    This was ok. It was a little blah for us. I will probably try again using more pepper flakes and adding a little butter w/ the olive oil.

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  • on January 07, 2008

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    I actually saw this dish being prepared on the "Barefoot Contessa" cooking show and since my husband and I are always looking for new ways to prepare vegetables, we decided to give it a try.

    My husband is the real cook in our family, so he made the recipe, with the one addition of two cloves of minced garlic, added once the snap peas and asparagus had sauteed to a light-brown. He then covered the skillet and turned the heat down low so that the vegetables steamed to the proper doneness.

    This veggie dish is wonderful...and you couldn't ask for an easier to prepare dish. The peas and asparagus are slightly crunchy and, if you brown the veggies first, they take on an interesting nutty flavor. Love the dish and will make it one of our staple recipes, especially for company!

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  • on December 02, 2007

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    I doctored it up a bit with soy sauce, garlic and onion powder. Then it was awesome.

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  • on November 12, 2007

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    This was incredibly easy and is really good. I cooked mine for about 8 mins. It's a good dish to serve on the side when you have a more complicated main dish to give your attention to. This side dish is dummy proof.

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  • on September 04, 2007

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    very easy and goes well with many entrees.

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  • on August 12, 2007

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    I added balsamic vinaigrette and juice from half a lemon and they were crisp and delicious!

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  • on March 23, 2007

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    Very disappointing. Flavorless and mushy.

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