Ingredients
coarse salt & ground black pepper
3lbs asparagus, tough ends discarded, cut into 2 inch pieces
10 oz frozen peas, thawed
1 bunch (about 1 lb) radishes, greens discarded, halved and thinly sliced
1/3 cup fresh tarragon, coarsely chopped
Preparation
Bring a large pot of salted water to a boil. Prepare a large bowl of ice water, and line a baking sheet with a double thickness of paper towels. Add asparagus to pot; cook until crisp-tender, 3 -4 min. With a slotted spoon or wire skimmer, transfer to prepared baking sheet and pat dry. To store, wrap in plastic & refrigerate up to 1 day. In a large pot with a lid, heat butter over medium. Add asparagus and peas. Cover and cook, stirring occasionally, until vegetables are heated through, 6 to 8 minutes. Remove from heat; stir in radishes and tarragon. Season with salt and pepper. Serve immediately.
