Sauteed Asparagus and Snap Peas

Ingredients

• 1 lb asparagus
• 3/4 lb sugar snap pea
• 2 tablespoons olive oil
• kosher salt, to taste
• fresh ground black pepper, to taste
• red pepper flakes, to taste (optional)
• sea salt, to taste, for serving

Directions

1. 1

   Cut off the tough ends of the aspargus and slice the stalks diagonally into 2" pieces.

2. 2

   Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.

3. 3

   Warm the olive oil in a large sautè pan over medium heat, and add the asparagus and snap peas.

4. 4

   Add the salt, pepper and red pepper flakes, to taste -- if desired.

5. 5

   Cook for 5 to 10 minutes until al dentè, tossing occasionally.

6. 6

   Sprinkle with sea salt and serve hot.

7. 7

   Enjoy!