- 1 1/2 tsp. olive oil
- 1 1/2 lb. asparagus, trimmed and carve into 1″ items
- 1 Tbsp. water
- 1/2 lb. sugar-snap peas, ends trimmed and strings removed
- 3 scallions, sliced
- 1 1/2 tsp. reduced-sodium soy sauce
- 1 1/2 tsp. honey
-
- Step 1Heat oil in tremendous pan with lid over medium warmth. Add asparagus and water. Veil and steam 5 minutes.
- Step 2Add peas, scallions, soy sauce, and honey. Veil and cook dinner until subtle, about 5 minutes.
- Step 3Season to style with salt and sad pepper and relieve warm or at room temperature.
Leave a Reply