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This recipe for Sautéed Asparagus and Snap Peas, by Pat Joyce, is from Preserving The Elders Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lb. asparagus 1 1/2 lb. sugar snap peas kosher salt freshly ground pepper red pepper flakes
Cut off the tough ends of asparagus and slice the stalks diagonally into 2 inch. Snap off the stem ends of snap peas and pull string down the length.
Warm the olive oil in large saute pan over medium heat and add the asparagus and snap peas. Add kosher salt, pepper and red pepper flakes to taste. Cook for approximately 10 minutes or until crisp-tender, tossing occasionally.
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