Springtime Sugar Snap Peas & Asparagus
Ingredients
-
1 pound
Sugar Snap Peas
-
1 pound
Asparagus
-
Salt
to Taste
-
3 Tablespoons
Olive Oil
-
4 Cloves
Garlic, crushed
-
1 Teaspoon
Dried Dill Weed
-
1 Teaspoon
Dried Marjoram
-
1 Teaspoon
Dried Parsley
Cooking Directions
-
Fill a large stockpot 2/3 full with water and salt generously.
- Fill a large bowl with ice water.
- Wash and trim the sugar snap peas and asparagus.
- When the water comes to a boil, place the peas and asparagus into the boiling water. Boil for 2 minutes then drain and immediately place in the ice water.
- Drain the peas and asparagus.
- Pour the olive oil Into the same pan you used to boil the peas and asparagus. Heat the olive oil then add the crushed garlic. Saute 3-4 minutes then add the drained peas and asparagus.
- Sprinkle with salt, Dill Weed, Marjoram, and Parsley. Enjoy!
Labels: asparagus, bezelye, Garlic, kuskonmaz, Olive Oil, Peas, Sugar Snap Peas