Snap Peas and Asparagus

This is an excellent vegetable dish to accompany chicken or fish. 

Snap Peas and Asparagus
adapted from this Epicurious recipe

1 tablespoon extra-virgin olive oil
juice from 1/2 lemon
1 garlic clove
1/2 teaspoon finely grated lemon peel
1 bunch asparagus, trimmed, cut diagonally into 3/4 inch pieces
8 ounces sugar snap peas, trimmed, cut diagonally into 1/2 inch pieces
kosher salt and pepper
1 tablespoon chopped fresh chives
2 tablespoons freshly grated parmesan

Heat 1 tablespoon olive oil in saute pan over medium high heat. Add asparagus, snap peas and garlic and saute until crisp tender, about 3 minutes. Add salt and pepper to taste. Pour into serving dish and sprinkle with lemon juice, lemon peel, chives and parmesan. Enjoy!

I also have made the original Epicurious recipe that includes Israeli Couscous...I doubled the recipe and added Aidell's Mango Sausages to make it a hearty entree potluck salad at a school event.