Food Recipes Side Dishes Vegetable Side Dishes Sautéed Asparagus with Sugar Snap Peas Be the first to rate & review! Serve the perfect side dish for spring with this verdant veggie recipe from Ina Garten. By Ina Garten Ina Garten Ina Garten is the host of Barefoot Contessa on the Food Network and the author of 13 cookbooks. The popular TV show was inspired by Garten's specialty food store in the Hamptons, and she's become an influencer and expert on cooking and entertaining after 10 seasons on air. Food & Wine's Editorial Guidelines Updated on October 2, 2024 Save Rate PRINT Share Close Photo: Food & Wine / Photo by Jason Donnelly / Food Styling by Holly Dreesman / Prop Styling by Gabe Greco Total Time: 20 mins Servings: 8 Jump to recipe When asparagus and sugar snap peas are at peak season, they need nothing more than a simple touch of olive oil, salt, and freshly ground pepper to showcase their flavor. Frequently Asked Questions How much of the asparagus stalk is edible? All of an asparagus stalk is technically edible, but trimming off the bottom inch or so safeguards against encountering any unpleasant woodiness in the finished dish, especially for thicker stalks. If you're concerned the skin will be tough, you may also want to peel the bottom halves of the stalks, though this isn't necessary. Do you have to peel sugar snap peas? The beauty of sugar snap peas is that there's virtually no prep required beyond giving them a rinse. The whole pod can be eaten, but feel free to cut off the stem end and remove the string from the side to ensure your finished dish doesn't contain any fibrous bits, especially if the sugar snap peas are to be eaten raw. Notes from the Food & Wine Test Kitchen This just may be one of the quickest, easiest sides you'll ever make. You'll need to briefly boil the asparagus before adding it to the skillet with the sugar snap peas; peel and cut the asparagus while the water comes to a boil to have the dish done in about 20 minutes. Once everything has finished cooking, be sure to serve it right away for optimal deliciousness. Cook Mode (Keep screen awake) Ingredients 2 pounds large asparagus, peeled and cut on the diagonal into 1 1/2-inch lengths 2 tablespoons extra-virgin olive oil 1 1/2 pounds sugar snap peas Kosher salt Freshly ground black pepper Directions Bring a large pot of salted water to a boil. Add the asparagus and cook until crisp-tender, about 4 minutes. Drain the asparagus and rinse under cold water. Drain again and pat dry. Heat the olive oil in a large skillet until shimmering. Add the sugar snap peas and cook over moderately high heat until crisp-tender, about 5 minutes. Add the asparagus and a generous pinch each of salt and pepper and cook until warmed through and tender, 2 to 3 minutes. Transfer to a large platter and serve the vegetables immediately. Originally appeared: May 2000 Rate It Print