Spring Garden Saute

1. 1

   Heat a large covered saucepot of salted water to boiling on high heat.

2. 2

   Fill a large bowl with ice water and set aside.

3. 3

   To saucepot, add asparagus and snap peas; cook 4 minutes.

4. 4

   Drain vegetables; cool in bowl of ice water.

5. 5

   Drain vegetables well.

6. 6

   Meanwhile, in 12-inch skillet, heat butter on medium heat until melted.

7. 7

   Add radishes, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper; cook 10 minutes or until tender-crisp.

8. 8

   Transfer to bowl; keep warm.

9. 9

   To same skillet, add asparagus, snap peas, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; cook 5 minutes or until tender-crisp, stirring occasionally.

10. 10

    Stir in 2 tablespoons chives.

11. 11

    Transfer to a serving bowl.

12. 12

    For an attractive presentation, place asparagus, pea and chive mixture in the center of a serving bowl, and arrange radishes around the edge.

13. 13

    Sprinkle with the remaining chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.