[Xmas] Sauteed Asparagus & Sugar Snap Peas

Heat a large frying pan over a medium-high heat. Add the pistachios and cook, tossing occasionally, until toasted, 3 minutes. Set aside in a bowl.

Add the parsley and lemon zest to the bowl with the pistachios. Season with salt and pepper and toss to combine.

Return the pan to a medium-high heat with a drizzle of olive oil. Add the asparagus and a dash of water and cook until starting to soften, 3-4 minutes. Add the sugar snap peas and cook, tossing, until bright green and just tender, 2-3 minutes. Add the garlic and butter cook until fragrant, 30 seconds.

Remove the pan from the heat and add a good squeeze of lemon juice. Toss until coated and well combined. Season to taste with salt and pepper.