Spring Garden Sauté

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 lbs asparagus, trimmed and cut into 1 1/2-inch pieces
• 8 ounces sugar snap peas, strings removed
• 1 tablespoon butter
• 1 lb radish, each cut into quarters
• salt and pepper
• 4 tablespoons snipped fresh chives

Recipe

• 1 heat a large covered saucepot of salted water to boiling on high heat. fill a large bowl with ice water and set aside.
• 2 to saucepot, add asparagus and snap peas; cook 4 minutes. drain vegetables; cool in bowl of ice water. drain vegetables well.
• 3 meanwhile, in 12-inch skillet, heat butter on medium heat until melted. add radishes, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper; cook 10 minutes or until tender-crisp. transfer to bowl; keep warm.
• 4 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. stir in 2 tablespoons chives.
• 5 transfer to a serving bowl. for an attractive presentation, place asparagus, pea and chive mixture in the center of a serving bowl, and arrange radishes around the edge. sprinkle with the remaining chives.