Sautéed Asparagus and Snap Peas | Recipes
Sautéed Asparagus and Snap Peas from Barefoot Contessa. 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.
Ingrédients
- 2 pounds asparagus
Préparation
- 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 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.
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