Asparagus, Peas, and Radishes with Tarragon

1. 1

   Prepare a large ice-water bath, and line a baking sheet with a double thickness of paper towels.

2. 2

   Cook asparagus in a pot of boiling salted water until crisp-tender, 3 to 4 minutes.

3. 3

   With a slotted spoon, transfer to the ice bath.

4. 4

   Let cool completely, then transfer to lined baking sheet and pat dry.

5. 5

   Heat butter in same pot over medium.

6. 6

   Add asparagus and peas.

7. 7

   Cover and cook, stirring occasionally, until heated through, 6 to 8 minutes.

8. 8

   Remove from heat; stir in radishes and tarragon.

9. 9

   Season with salt and pepper; serve.

10. 10

    (Per Serving)

11. 11

    Calories: 93

12. 12

    Fat: 4.6g (2.8g Saturated Fat)

13. 13

    Protein: 4.4g

14. 14

    Carbohydrates: 10.3g

15. 15

    Fiber: 4.1g

* Per serving · 4 servings · Values may vary.

No additional tips available.