Sauteed Asparagus and Snap Peas

Ingredients

• 1 pound asparagus 
• 8 servings pepper black freshly ground
• 8 servings kosher salt 
• 2 tablespoons olive oil good
• 8 servings pepper flakes red
• 8 servings sea salt for serving
• 0.8 pound sugar snap peas 

Equipment

• frying pan

Directions

1. Watch how to make this recipe.
2. 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.
3. Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas.
4. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally.
5. Sprinkle with sea salt and serve hot.