Sauteed Asparagus and Snap Peas

Total Time
Prep 5 mins
Cook 8 mins

SO simple, so yummy, so quick! I like to cook the veggies almost underdone so they are tender, yet still very crunchy. Because of so few ingredients, you must use good quality olive oil. Believe me, I skimp on fancy schmancy ingredients elsewhere when I cook, but for this, bring out that good bottle!


  1. Trim asparagus and snap peas.
  2. Chop both down to 1-2 inch pieces.
  3. Heat oil, sautee the veggies for 5-8 minutes til a little tender, but still have lots of crunch.
  4. season with salt and pepper.
  5. EASY and done!
Most Helpful

Very tasty and VERY low-cal! Nice and crunchy. Thanks for posting. We made it to serve with Easter dinner.

Paris D April 01, 2013

Simple easy recipe - The result is a lovely crisp vegetable that adds color to your plate and flavor to the meal. I used no oil on the pan - just a spray of canola oil and they roasted nicely. I am glad that there are some lovely photos already on the recipe because I am sorry Liza mine just didn't work. Thanks for all your efforts on our behalf and for this lovely recipe

Bergy October 13, 2008