[Xmas] Sauteed Asparagus and Sugar Snap Peas
with Pistachios & Parsley [4-6]
Ingredients
2
Garlic
1 packet
Pistachios
1 packet
Pea Pods
2
Asparagus
1 packet
Parsley
1
Lemon
Cooking Steps
Trim the woody ends of the asparagus. Trim the sugar snap peas. Finely chop the garlic. Roughly chop the pistachios. Zest the lemon to get a generous pinch of zest and slice into wedges. Roughly chop the parsley.
To a small bowl, add the pistachios, parsley and lemon zest. Season with salt and pepper and toss to combine.
Return the pan to a medium-high heat with a drizzle of olive oil. Add the asparagus and a dash of water and cook until starting to soften, 3-4 minutes.
Add the sugar snap peas and cook, tossing, until bright green and just tender, 2-3 minutes. Add the garlic and butter cook until fragrant, 30 seconds.
Remove the pan from the heat and add a good squeeze of lemon juice. Toss until coated and well combined. Season to taste.
Place the sauteed asparagus and sugar snap peas onto a serving platter and spoon over any juices from the pan. Sprinkle over the pistachio & parsley. Serve with lemon wedges. Enjoy!
