Sauteed Asparagus and Snap Peas

Recipe by Pianolady
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READY IN: 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut off the tough ends of the aspargus and slice the stalks diagonally into 2" 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 sautè pan over medium heat, and add the asparagus and snap peas.
  • Add the salt, pepper and red pepper flakes, to taste -- if desired.
  • Cook for 5 to 10 minutes until al dentè, tossing occasionally.
  • Sprinkle with sea salt and serve hot.
  • Enjoy!
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