Sauteed Asparagus And Snap Peas - cooking recipe

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

Preparation

Cut 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 saute pan over medium heat, and add the asparagus and snap peas.
Add the salt, pepper and red pepper flakes, to taste -- if desired.
Cook for 5 to 10 minutes until al dente, tossing occasionally.
Sprinkle with sea salt and serve hot.
Enjoy!