Pan Roasted Asparagus and Snap Peas

by Stacey Amagrande

1 bunch                  asparagus, cut into 1/2 inch pieces
A huge handful     snap peas, trimmed
1 teaspoon lemon zest

Heat a large pan to high heat, add the oil then the veggies. Season we’ll w salt and pepper. Cook over high until veggies are browned;  add the zest. Remove from heat and serve hot! Enjoy!