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Sauteed Asparagus and Snap Peas

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“Made a special holiday dinner and used Ina Garten's recipe for Sauteed Asparagus and Snap Peas for the vegetable. They were delicious! A great combination with Steak with Bernaise Sauce Steak With Bearnaise Sauce. Hope you enjoy them!”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut off the tough ends of the aspargus and slice the stalks diagonally into 2" pieces.
  2. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
  3. Warm the olive oil in a large sautè pan over medium heat, and add the asparagus and snap peas.
  4. Add the salt, pepper and red pepper flakes, to taste -- if desired.
  5. Cook for 5 to 10 minutes until al dentè, tossing occasionally.
  6. Sprinkle with sea salt and serve hot.
  7. Enjoy!

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