Ina Garten’s

Sautéed Asparagus and Snap Peas

1 pound Melissa’s white 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

Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch 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 sauté pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.