100 gr Sugar Snap Peas, washed
5-6 Asparagus, peeled, cut in 2 inch long chunks
1 tbsp olive oil
Salt
Pepper
1 tsp lemon juice
Heat the pan and saute the asparagus with olive oil for about 3-4 minutes over medium heat. Add the Sugar Snap Peas, cook for 2 more minutes, stir.
Place on a service plate, pour some lemon juice on top.
You can serve this with any kind of barbecued dish.
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