Recipes Sautéed Asparagus with Sugar Snap Peas Be the first to rate & review! Delicious, Quick Side Dishes By Ina Garten Ina Garten Instagram 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 March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 8 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 and freshly ground 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. Rate it Print