Sauteed Asparagus & Snap Peas (Serves 6 to 8 )
Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Photo: James Merrell
2 pounds asparagus
1 1/2 pound sugar snap peas
2 tablespoons good olive oil
Freshly ground black pepper
Red pepper flakes (optional)
Sea Salt (for serving)
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.