Do any of you like Ina Garten? I suspect a good
many of you do. I've been a fan of hers ever since I first saw her on Food
Network. She has a new show now called Cook Like a Pro. I'm not sure if I like
it better than her original show, Barefoot Contessa, or not, but I have been
enjoying, and learning, from it. I have never had an Ina recipe fail. Never. I
tend to stick with her simple recipes, and I'm always amazed at how good they
turn out.
One of her easiest recipes is simply asparagus and sugar snap peas, sautéed together, seasoned, and served. It sounded almost ridiculous when I read it the first time. I mean, how can something this easy be any good? But it is. I changed up the recipe only slightly, by using white asparagus instead of green. I love white asparagus, but particularly here for the contrast in color, the white asparagus against the bright green peas. It's surprisingly delicious, not to mention super fast and easy. If you're looking for a wonderful side dish to go with this summer's grilled meats, this is the one.
One of her easiest recipes is simply asparagus and sugar snap peas, sautéed together, seasoned, and served. It sounded almost ridiculous when I read it the first time. I mean, how can something this easy be any good? But it is. I changed up the recipe only slightly, by using white asparagus instead of green. I love white asparagus, but particularly here for the contrast in color, the white asparagus against the bright green peas. It's surprisingly delicious, not to mention super fast and easy. If you're looking for a wonderful side dish to go with this summer's grilled meats, this is the one.
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 (But use them!)
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.
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