Thursday, August 26, 2010

Roasted Sugar Snap Peas and Asaparagus

Roasted Sugar Snap Peas and Asparagus

1 pound medium-thickness asparagus. trimmed and cut into thirds
1 pound sugar snap peas, stringed

Preheat oven to 450 degrees. Position oven rack to the middle position.

Place vegetables on a shallow-rimmed baking sheet. Drizzle with 3 tablespoons olive oil and 3/4 teaspoon salt. Toss vegetables to coat well. Spread vegetables in an even layer.

Roast in oven for about 8 to 9 minutes. Transfer vegetables to a
serving dish.

Yield 4 to 6 servings.

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