Sauteed Asparagus and Snap Peas
1 lb asparagus
3/4 lb sugar snap peas
2 tablespoons olive oil
kosher salt, to taste
fresh ground black pepper, to taste
2 teaspoon bacon bits
sea salt, to taste, for serving
Break off the tough ends of the aspargus and slice the stalks diagonally into 2" 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 sautè pan over medium heat, and add the asparagus and snap peas.
Add the salt, pepper and bacon bits, to taste -- if desired.
Cook for 5 to 10 minutes until al dente, tossing occasionally.
Sprinkle with sea salt and serve hot.
Makes 8 servings.
Calories 57, Total Fat 3.6g, Sodium 8mg, Carbohydrate 5.7g, Fiber 2.5g, Protein 2.2g.