 | | Directions |
- Bring a large pot of salted water to a boil.
- Add asparagus to the pot, boil until crisp/tender, approximately 3-4 minutes.
- Remove and plunge in a bowl of ice water.
- Cool completely and drain on a paper towel.
- In a skillet, heat butter over medium heat.
- Add asparagus, snap peas and the juice of one lemon.
- Cook, stirring occassionally, until the vegetables are heated through, 5-7 minutes.
- Remove from heat, stir in radishes and tarragon.
- Season with salt and pepper.
- Serve warm.
- Recipe doubles easily.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Container: pot, large bowl and skillet
Servings: 8
|  | | Ingredients | | - | | 1 pound asparagus - cut into 2 inch pieces |
| - | | 2 tablespoons butter or margarine |
| - | | 1 package (8 oz.) snap peas |
| - | | 1 bunch radishes - greens discarded, sliced thin |
| - | | 1/2 lemon - juiced, approximately 3 tablespoons |
| - | | 1/3 cup fresh tarragon - chopped |
| - | | 1/4 cup toasted sesame seeds - optional |
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