1 pound asparagus (1 bunch)
1 pound sugar snap peas
2 Tablespoons good olive oil
1 teaspoon toasted sesame oil
1 clove garlic, chopped
1 3/4 teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon red pepper flakes, optional
1 teaspoon lemon juice
Prepare Vegetables: Cut off the tough ends of the asparagus and slice the stalks diagonally into 1-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
Sauté Vegetables: Warm the olive and sesame oils in a large sauté pan over a medium heat and add the asparagus and snap peas. Cook for 7 minutes. Add the garlic, salt, pepper, and red pepper flakes. Cook for approximately 3 minutes more until al dente, tossing occasionally. Taste for doneness. If done, drizzle with lemon juice and serve.
Recipe created by Parties That Cook®
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