Sauteed Asparagus and Snap Peas (Ina Garten) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 |
Directions:
1. 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.
2. 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.
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