1) Cut off the tough ends of the asparagus and slice the stalks diagonally into 4cm pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
2) Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste if desired. Cook for approximately 5 to 10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.