Crispy Crunchy Green Delight

“Sugar snap peas and I don’t care.” When I found out we had sugar snap peas and asparagus in our CSA this week, I was singing this to the tune of “Jimmy Cracked Corn.”

A first-timer to cooking sugar snap peas (I didn’t know you left them in the pods and just eat them whole) and my many failed attempts to making asparagus taste good, I found a recipe that incorporated both vegetables. I have to say this recipe is at the top of my list for cooking asparagus. The asparagus was just the right texture and the sugar snap peas were to die for.

Sugar Snap Peas and Asparagus

sugar snap peas
olive oil
kosher salt
black pepper
red pepper flakes
sea salt

Snap the tough ends off the asparagus and cut in 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 medium head and add the asparagus and snap peas. Add the salt, pepper and red pepper flakes to taste. Cook for about 5-10 minutes tossing occasionally. Sprinkle with sea salt and serve hot.

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