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Ingredientes
- 2 lb asparagus
- 3/4 lb sugar snap peas
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1/4 x to 1/2 tsp. crushed red pepper flakes
- 1/2 tsp sea salt or possibly kosher salt
Direcciones
- Snap off the ends of the asparagus. (If sandy, remove the scales with a small paring knife.) Rinse well. Cut on the diagonal into 2 inch pcs and set aside.
- Snap the ends from the peas and pull the strings. Rinse well and set aside.
- Bring a large pan of water to the boil. Add in the vegetables and immediately set the timer for 3 min. (Do not wait for the water to come back to the boil before timing.) Drain and rinse briefly with cool water, then plunge into a pan of ice water to stop the cooking and to preserve the bright green color.
- When the vegetables are chilled, drain well. Spread on a baking sheet lined with several layers of paper towels. Pat dry. Wrap in dry paper towels, place in a plastic bag and chill. (This can be done 24 hrs in advance.)
- In a large skillet on medium-low heat, hot the crushed red pepper flakes in the extra virgin olive oil for 3 min. Add in the vegetables. Hot the vegetables, turning occasionally, for about 5 min, or possibly till just heated through. Sprinkle with salt. Serve hot or possibly at room temperature.
- Serves eight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 8 servings | |
| Calories 59 | |
| Calories from Fat 31 | 53% |
| Total Fat 3.53g | 4% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 148mg | 6% |
| Potassium 201mg | 6% |
| Total Carbs 5.35g | 1% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.73g | 2% |
| Protein 2.44g | 4% |
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