Recipe information
Yield
serves 8
Ingredients
3 pounds asparagus, tough ends trimmed, cut into 2-inch pieces
Coarse salt and ground pepper
3 tablespoons unsalted butter
1 package (10 ounces) frozen peas, thawed
1 pound radishes, halved and thinly sliced
1/3 cup fresh tarragon, coarsely chopped
Preparation
Step 1
Prepare a large ice-water bath, and line a baking sheet with a double thickness of paper towels.
Step 2
Cook asparagus in a pot of boiling salted water until crisp-tender, 3 to 4 minutes. With a slotted spoon, transfer to the ice bath. Let cool completely, then transfer to lined baking sheet and pat dry.
Step 3
Heat butter in same pot over medium. Add asparagus and peas. Cover and cook, stirring occasionally, until heated through, 6 to 8 minutes. Remove from heat; stir in radishes and tarragon. Season with salt and pepper; serve.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 93
Step 6
Fat: 4.6g (2.8g Saturated Fat)
Step 7
Protein: 4.4g
Step 8
Carbohydrates: 10.3g
Step 9
Fiber: 4.1g
