Submitted by: Cheri Kauset
Mission Health Tampa Office
Servings: 8
Ingredients:
- 2 pounds large asparagus, peeled and cut on the diagonal into 1.5 inch lengths
- 2 tablespoons extra virgin olive oil
- 1.5 pounds sugar snap peas
- Kosher salt
- Freshly ground black pepper
Instructions:
- Bring a large pot of salted water to a boil.
- Add the asparagus and cook until crisp and tender, about 4 minutes.
- Drain the asparagus and rinse under old water.
- Drain again and pat dry.
- Heat the olive oil in a large skillet until shimmering.
- Add the sugar snap peas and cook over medium high heat until crisp and tender, about 5 minutes.
- Add the asparagus and a generous pinch each of salt and pepper and cook until warmed through and tender, 2 to 3 minutes.
- Transfer to a large platter and serve the vegetables immediately.
Special Notes:
This veggie dish is something that my sister and I make together whenever we want something yummy that isn’t too heavy. It is delish!