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.

📝 Ingredients

• 2 pounds asparagus

👨‍🍳 Instructions

1. 1Cut 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. 2Warm 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.