Sautéed Asparagus and Snap Peas

Serves 6 to 8 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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