Pan Roasted Asparagus and Snap Peas
Pan Roasted Asparagus and Snap Peas by Stacey Amagrande 1 bunch asparagus, cut into 1/2 inch pieces 1 huge handful snap peas, trimmed Extra Virgin Olive Oil
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Cooking tools:
- Pan
- Stove
- Chef's knife
- Cutting board
- Microplane
- Measuring spoon
- Plate
Ingredients
- 1 bunch asparagus, cut into 1/2 inch pieces
- 1 huge handful snap peas, trimmed
- Extra Virgin Olive Oil
- Salt & Pepper to taste
- 1 tsp lemon zest
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