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 an American author and host of the Food Network program Barefoot Contessa. Mentored primarily by Eli Zabar, Anna Pump, and Martha Stewart, she went on to become a food connoisseur.The Barefoot Contessa launched her culinary career in 1978 when she started her gourmet food store. A popular Food Network television show followed, as well as several best-selling cookbooks, magazine columns, and self-branded convenience products. 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