Sauteed Asparagus and Snap Peas

• 1 pound asparagus
• 3/4 -pound sugar snap peas
• 2 tablespoons good olive oil
• Kosher salt
• Freshly ground black pepper
• Red pepper flakes, optional
• Sea salt, for serving

1. Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces.
2. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
3. Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas.
4. Add the salt, pepper, and red pepper flakes, to taste, if desired.
5. Cook for approximately 5 to10 minutes until al dente, tossing occasionally.
6. Sprinkle with sea salt and serve hot.

asparagus, sugar, olive oil, kosher salt, freshly ground black pepper, red pepper, salt

Taken from www.foodnetwork.com/recipes/ina-garten/sauteed-asparagus-and-snap-peas-recipe.html (may not work)