Sauteed Asparagus and Snap Peas

1. 1

   Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces.

2. 2

   Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.

3. 3

   Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas.

4. 4

   Add the salt, pepper, and red pepper flakes, to taste, if desired.

5. 5

   Cook for approximately 5 to10 minutes until al dente, tossing occasionally.

6. 6

   Sprinkle with sea salt and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.