Ingredients Jump to Instructions ↓

  1. 1 pound asparagus 3/4-pound sugar snap peas

  2. 2 tablespoons good olive oil Kosher salt Freshly ground black pepper Red pepper flakes, optional 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. 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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