• 6servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB6, H, E
MineralsNatrium, Chromium, Iron, Magnesium, Chlorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound asparagus

  2. 3/4-pound sugar snap peas

  3. 2 tablespoons good olive oil

  4. Kosher salt

  5. Freshly ground black pepper

  6. Red pepper flakes, optional

  7. Sea salt, for serving

Instructions Jump to Ingredients ↑

  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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