Ingredients

serves 8

　　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

　　

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

　　Everyday Food: Light