This inspired recipe is courtesy of Ina Garten's "Barefoot Contessa's Parties!" cookbook. Ina actually uses asparagus & sugar snap peas. I often just use asparagus, but today I added sliced mushrooms to the dish. It's so easy & so delicious! I will give you my adapted version:
1 pound asparagus
8 ounces sliced mushrooms
2 T. olive oil
Freshly ground pepper
Red pepper flakes, optional
Sea salt for serving, optional
Cut off tough ends of asparagus & slice the stalks diagonally into 2" pieces.
Warm the olive oil in a large saute' pan over medium-high heat & add the asparagus & sliced mushrooms. Add kosher salt, pepper & red pepper flakes, if desired, to taste. Cook for approximately 10 minutes, or until crisp-tender, tossing occasionally. Sprinkle with sea salt, if desired, & serve hot.
Serves 6-8 people
NOTE: To store asparagus, cut off the tough ends & stand the stalks upright in a glass of water.