Sauteed Asparagus with Sugar Snap Peas

• 2 pounds large asparaguspeeled and cut on the diagonal into 1 1/2-inch lengths
• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds sugar snap peas
• Kosher salt and freshly ground pepper

1. Bring a large pot of salted water to a boil.
2. Add the asparagus and cook until crisp-tender, about 4 minutes.
3. Drain the asparagus and rinse under cold water.
4. Drain again and pat dry.
5. Heat the olive oil in a large skillet until shimmering.
6. Add the sugar snap peas and cook over moderately high heat until crisp-tender, about 5 minutes.
7. Add the asparagus and a generous pinch each of salt and pepper and cook until warmed through and tender, 2 to 3 minutes.
8. Transfer to a large platter and serve the vegetables immediately.

lengths, extravirgin olive oil, sugar snap peas, kosher salt

Taken from www.foodandwine.com/recipes/sauteed-asparagus-with-sugar-snap-peas (may not work)