1 lb. fresh asparagus spears, trimmed, cut into 1/2-inch lengths
2 cups sugar snap peas , trimmed
dash crushed red pepper
dash soy sauce
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Let's Make It
Cook and stir bacon in large nonstick skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 tsp. drippings from skillet.
Add asparagus and peas to reserved drippings; cook on medium-high heat 5 min. or until crisp-tender, stirring occasionally.
Stir in bacon and remaining ingredients.
Substitute a squeeze of fresh lemon juice for the soy sauce.
Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the "woody" portion off the bottom of the stalks with a sharp knife.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.