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!