Sautéed Asparagus and Sugar Snap Peas with Lemon Horseradish Sauce

asparagus-knife-transRecipe by Delilah’s Farm for The FruitGuys

INGREDIENTS
2 cups asparagus, cut into 2-inch pieces
1 cup sugar snap peas, strings removed
1 tablespoon butter
Salt and pepper
1/2 cup sour cream or plain Greek yogurt
Zest and juice of 1 lemon
1 teaspoon freshly grated horseradish
1 tablespoon coarsely chopped parsley and/or chives (optional)

PREPARATION

  • Heat oil and butter in a sauté pan.
  • Add asparagus, snap peas, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and sauté until just tender, about 5–8 minutes.
  • Toss with 1 teaspoon of lemon juice and place on a serving platter.
  • Meanwhile, whisk together sour cream or yogurt, lemon zest, the rest of the lemon juice, horseradish, and 1/4 teaspoon salt (or to taste).
  • Drizzle sauce over vegetables and top with parsley or chives (if using).

Serves 2. Prep time, 15 minutes; cook time, 10 minutes.

Cook’s note: To remove string from snap peas, pull down the stem along the side and the string should come off with the stem.
To prepare horseradish, peel with a vegetable peeler then grate with a microplane or in a food processor.

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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.