Honey butter snap peas

Ingredients:
* 1 pound sugar snap peas, strings removed
* 3 tablespoons butter
* 3 tablespoons honey
* Salt and ground black pepper


Directions:
Place a small pot of water over high heat to boil. When the water comes up to a boil, drop the peas and boil until bright green and tender, about 1 minute.

Drain the peas and return them to the pan. Place the pan over medium heat and add the butter, honey, some salt and pepper. Toss to melt the butter and honey.

(Rachael Ray)

Grilled asparagus with lemon and olive oil

Ingredients

* 1 pound large asparagus, woody ends trimmed*
* 3 tablespoons extra-virgin olive oil, plus more for drizzling
* 3/4 teaspoon coarse salt
* 1/4 teaspoon freshly ground black pepper
* 1/2 teaspoon fresh lemon juice

Directions
Preheat the grill to medium.

In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss.

Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving.

*NOTE: Large asparagus can be placed directly on the grill; smaller ones may fall through during cooking. If cooking thin asparagus, use a grill basket
(foodnetwork.com)