We just returned from a visit with family in Texas, Susan’s sister and her husband. My sister-in-law has quit cooking because of some health problems, and my brother-in-law doesn’t like or know how to cook. For a while they have been living on frozen dinners and things you can make with a can opener.
During our visit, I was assigned the responsibility of preparing meals. I chose to make old family favorites and some new comfort foods. A new dish for them was spaghetti all’Amatriciana from a cookbook by one of my blogging friends, La Tavola Italiana by Dianne Darrow and her husband, Tom Maresca. The meal was a big hit. Other favorites included shepherd’s pie and sautéed ham, Southern style. The vegetable dish that scored was asparagus sautéed with sugar snap peas. The best dessert was an apple pie whipped up by Susan, the family pie baker.
There is not much to sautéed asparagus and snap peas, but since both vegetables are in season – or almost so – throughout the USA, the dish might make a good addition to your springtime repertoire.
Sautéed Asparagus and Sugar Snap Peas
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound fresh asparagus
- 1 pound sugar snap peas
- salt and pepper
- ½ cup grated fresh Parmesan cheese
- Trim the asparagus by cutting off the woody ends and, if the stalks are thick, peeling the root ends with a vegetable peeler
- In a large skillet over medium-high heat, warm the oil and butter until melted and shimmering
- Add the asparagus and sauté for a few minutes until the stalks are nearly cooked through but still bright green
- Stir in the sugar snap peas and continue to sauté until the peas are softened, about 5 minutes. A little bit of char is nice.
- Adjust seasoning with salt and pepper, and then transfer the vegetables to a serving dish.
- Sprinkle with grated Parmesan and serve immediately.