Sautéed Asparagus and Snap Peas
Serves 6 to 8
|
Level:
Beginner
- 2 pounds asparagus
- 1 1/2 pounds sugar snap peas
- 2 tablespoons good olive oil
- Kosher salt
- Freshly ground black pepper
- Red pepper flakes (optional)
- Sea salt for serving (optional)
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 sauté 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 5-10 minutes until al denta, tossing occasionally. Sprinkle with sea salt and serve hot.
Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
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