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    Sauteed Asparagus and Snap Peas View Edit

    Servings: Not specified

    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.

    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

    Parsed from recipe text (no separate ingredient records).
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