Fresh Sugar Snap Peas and Asparagus Recipe

5 from 3 votes

Fresh Sugar Snap Peas and Asparagus Recipe

Savor the delectable and nutritious combination of fresh sugar snap peas and asparagus for a truly satisfying side dish.

Prep Time5

Cook Time5

Total Time10

Course: Appetizer, Dinner, Side Dish

Cuisine: American, Healthy, Mediterranean, Vegetarian

Keyword: Asparagus, fresh, nutritious, Peas, quick, Sugar Snap Peas, Vegetarian

Servings: Servings

Calories: 97kcal

Author: Belly Laugh Living

Ingredients

4 Cups Sugar Snap Peas
3 Cups Asparagus
1 Tablespoon Olive Oil Can add more if you want additional oil
1 teaspoon Sea Salt
1 Tablespoon Ginger Can add more if you are like me and love Ginger
1 Tablespoon Roasted Garlic Or two Cloves Garlic

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Instructions

Rinse the Sugar Snaps with cold water. Snap the ends off the Sugar Snaps (This is a preference, not necessary)
Rinse the asparagus thoroughly. Then, snap off the bottoms of the asparagus. This is a simple process - take a few asparagus and gently bend them. The asparagus will snap at the hard part of the stem. Next, cut the asparagus to about the same length as the sugar snaps, which is around one-third of their length, depending on the length of the asparagus.
To prepare the Sugar Snap peas, grate 1 tablespoon of ginger (or slice it if you prefer) and add 1 tablespoon of roasted garlic (or 2 cloves of sliced/grated garlic). Bring a pan of water to a boil. Then add 1 teaspoon of salt and the Sugar Snap peas to the boiling water and cook for 3 minutes. Drain the Sugar Snap peas
Add 1 tablespoon of olive oil to a sauté pan and heat it. Add ginger and garlic to the sauté pan with the olive oil.
To prepare the dish, add asparagus and ¼ cup of water to the sauté pan along with ginger and garlic. Cook for 30 seconds. This addition of water helps prevent the ginger and garlic from sticking to the pan. You could also add olive oil, but this will increase the calorie count. However, this dish doesn't need any additional oil. It tastes perfect without the extra oil. Let the veggies be the star, not the oil!!!
Add the Sugar Snaps to the Asparagus. Toss and cook for a couple of minutes to coat the sugar snaps and asparagus in the garlic and ginger. Taste and add additional salt if needed.
ENJOY!!!!

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