Ingredients
Scale
- 1 tablespoon olive oil
- 2 cups sugar snap peas
- 1 bunch asparagus, chopped
- 1/2 teaspoon kosher salt
- Zest and juice of 1 small lemon
Instructions
-
Heat the oil
In a skillet, heat the olive oil over medium-high heat. -
Sauté the vegetables
Add the sugar snap peas and chopped asparagus. Cook for about 3 minutes, stirring occasionally, until the vegetables are tender but still crisp. -
Add lemon flavor
Sprinkle the vegetables with the lemon zest and lemon juice. -
Toss and serve
Toss gently to coat and serve immediately.
Notes
- Cook the vegetables quickly over high heat to keep them bright green and crisp.
- Add garlic or shallots for extra flavor.
- Sprinkle with toasted almonds, sesame seeds, or Parmesan cheese before serving.
- This dish pairs well with grilled chicken, fish, tofu, or pasta.
