recipes barefoot contessa

Sauteed Asparagus & Snap Peas (Serves 6 to 8 )

Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Photo: James Merrell

2 pounds asparagus
1 1/2 pound sugar snap peas
2 tablespoons good olive oil
Kosher Salt
Freshly ground black pepper
Red pepper flakes (optional)
Sea Salt (for serving)

Cut off the tough ends of the asparagus and slice 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 sauté pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5-10 minutes until al denta, tossing occasionally. Sprinkle with sea salt and serve hot.