Fresh Sugar Snap Peas and Asparagus Recipe

🧂 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

Instructions

• 1 Rinse the Sugar Snaps with cold water. Snap the ends off the Sugar Snaps (This
  is a preference, not necessary)
• 2 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.
• 3 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
• 4 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.
• 5 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!!!
• 6 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.
• 7 ENJOY!!!!

Nutrition Info