This Spring Vegetable Trio is a quick and delicious saute of fresh asparagus, garlic spears, and sugar snap peas that makes an easy to prepare side dish.
Prepare the asparagus by trimming off the bottom 2 inches from the stems and chopping the remaining pieces into 2 inch long chunks.
Place asparagus in boiling salted water for 1 minute and then immediately transfer to a bowl of ice water in order to slightly blanch them and bring out their vibrant green color. Drain.
In a large saute pan over medium high heat, heat butter and oil. When hot, add blanched asparagus along with the chopped garlic scapes and snap peas.
Allow the tips and edges to turn golden brown, stirring only occasionally, and cook for about 5 minutes to heat through. Serve immediately.