Prepare snap peas by snipping off ends and discarding ends and strings from each pod. Prepare asparagus by trimming off and discarding the woody ends. Cut asparagus into bite size pieces.

Heat olive oil over medium high heat in a large skillet. Add snap peas and asparagus.

Zest one lemon directly over the snap peas and asparagus. Add salt and pepper.

Saute for 5 minutes or until vegetables are crisp tender, moving vegetables around the pan regularly while cooking.

Add fresh basil and toss to combine. Serve immediately.