Sauteed Asparagus & Sugar Snap Peas
1 pound asparagus
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.
flakes, to taste, if desired. Cook for approximately 5 to10 minutes until tender but still crisp, tossing occasionally. Sprinkle lightly with sea salt and serve hot.
Per Serving: 54 Calories; 3g Fat (56.1% calories from fat); trace Saturated Fat; 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat.
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