Take it easy on the pepper flakes if you are sensitive to heat!

• 1 pound asparagus
• 3/4 pound sugar snap peas
• 2 tablespoons olive oil
• Freshly ground black pepper
• Kosher Salt
• Red pepper flakes, optional
• Sea Salt

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 saute pan over a medium heat and add the asparagus and snap peas. Add the a small amount of salt, pepper, and red pepper

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.

Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2010