This recipe is from the Barefoot Contessa Parties cookbook and can be found here. Asparagus and sugar snap peas aren’t vegetables I buy often but we enjoyed this dish. I liked that it took 10-15 minutes to prepare from start to finish and the chili flakes gave it some zing. I served the veggies alongside fusilli pasta tossed with grape tomatoes, olive oil and balsamic vinegar.
Here’s a pic of the veggies before I added the pasta: