Cut off tough ends of the asparagus and slice stalks into 2-inch pieces.

Snap off stem ends of the snap peas and pull the string down the length of the pea.

Warn the EVO in a saute pan over medium heat and add the asparagus and snap peas.

Add the salt, pepper, and red pepper flakes, to taste.

Cook for 5-10 minutes until al dente, tossing occasionally.

Sprinkle with sea salt and serve hot.

2 Points/serving