Sauteed Sugar Snap Peas and Asparagus are going to help you love your veggies! Sweet, tender and full of fresh flavor with basil and lemon zest.
My two favorite green things together in one pan. Yay! Also, this comes together in a matter of minutes. Double Yay! Fresh basil and lemon zest make these Sauteed Sugar Snap Peas and Asparagus so delicious and fresh tasting. Every spring I start waiting for both veggies to hit the farmer’s markets so I can eat these again – and continue to eat them until their season passes. You can certainly get both Sugar Snap Peas and Asparagus year round at the supermarket but they are so much better when they are in season.
There is a farmer at our local farmer’s market that I love so much. Over the years, we have developed a very friendly relationship, often joking with other shoppers that we are sisters when they see us laughing and carrying on every Saturday. (We couldn’t look more different unless you turned one of us inside out – so we garner a lot of funny looks.) Every once in awhile I will get home and find that she has added extra goodies to my box. It is always so generous and thoughtful – and I am always so grateful. But I am downright giddy when I find sugar snap peas (or peaches!) in my box that I was not expecting. When they are fresh and warm from the sun, I can eat them raw by the handful.
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- 2 tbsp olive oil
- 1 lb sugar snap peas end and string from each pod discarded
- 1 bunch asparagus woody ends discarded
- 1 lemon for zest
- 2 tbsp fresh basil
- salt and pepper to taste
Prepare snap peas by snipping off ends and discarding ends and strings from each pod. Prepare asparagus by trimming off and discarding the woody ends. Cut asparagus into bite size pieces.
Heat olive oil over medium high heat in a large skillet. Add snap peas and asparagus.
Zest one lemon directly over the snap peas and asparagus. Add salt and pepper.
Saute for 5 minutes or until vegetables are crisp tender, moving vegetables around the pan regularly while cooking.
Add fresh basil and toss to combine. Serve immediately.
Use 1 tbsp dried basil if you do not have fresh basil.