Sauteed Asparagus & Sugar Snap Peas
Take it easy on the pepper flakes if you are sensitive to heat!

Serves 8

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.

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