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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.01 Kcal (276 kJ) | ||
| Calories from fat | 42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.67g | 7% | |
|---|---|---|---|
| Sodium | 2.08mg | 0% | |
| Potassium | 199.73mg | 4% | |
| Total Carbs | 4.72g | 2% | |
| Sugars | 2.65g | 11% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 2.08g | 4% | |
| Vitamin C | 18.7mg | 31% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 54.2mg | 301% | |
| Calcium | 27.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 48.2 Kcal (202 kJ) | ||
| Calories from fat | 30.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.41g | 7% | |
|---|---|---|---|
| Sodium | 1.52mg | 0% | |
| Potassium | 145.85mg | 4% | |
| Total Carbs | 3.45g | 2% | |
| Sugars | 1.93g | 11% | |
| Dietary Fiber | 1.52g | 8% | |
| Protein | 1.52g | 4% | |
| Vitamin C | 13.7mg | 31% | |
| Vitamin A | 0.4mg | 19% | |
| Iron | 39.6mg | 301% | |
| Calcium | 20.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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