Asparagus is by far one of my favorite veggies and this dish combines it with snap peas. A delicious side for any main course and as easy as can be. Credit to Ina Garten who is more commonly know as Barefoot Contessa.

Ingredients

  • 1 Pound asparagus
  • 3/4 Pound sugar snap peas
  • 2 Tablespoons olive oil
  • Kosher Salt to taste
  • Ground black pepper to taste
  • Sea Salt for serving

Directions

Cut off the tough ends of the asparagus and slide 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 saute pan over medium heat and add the asparagus and snap peas. Add the salt, pepper to taste. Cook for approximately 5-10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.