Braised Spring Vegetables

• 1 tablespoon unsalted butter
• 2 cups radishes, trimmed and quartered
• 1 1/2 tablespoons olive oil
• 1 red onion, halved and thinly sliced
• 3 sprigs fresh thyme
• 1 pinch sugar
• 1 pinch kosher salt
• 2 garlic cloves, thinly sliced
• 1 bunch scallion, trimmed and halved
• 1/4 cup white wine
• 1 lb asparagus, trimmed and cut into 1 inch lengths
• 1 bunch swiss chard, leaves torn into bite-sized pieces (stems cut to one inch lengths)
• 1/2 lb sugar snap pea, trimmed
• 1 cup vegetable broth
• 1 pinch ground pepper
• 1 cup peas, shelled
• 1 head boston lettuce, torn into bite-sized pieces
• 6 tablespoons parmesan cheese

1. Heat butter in a large skillet over high heat until sizzling.
2. Add radishes and cook on one side until dappled golden brown (about 5 minutes).
3. Turn radishes a sear for 3 minutes more - transfer to a bowl.
4. Add oil to pan and stir in onions, thyme, sugar, and salt. Cook until onions are golden brown - stir occasionnally (about 10 minutes).
5. Add garlic and cook 30 seconds.
6. Add scallions (cut side down), cook until light golden (about 2 minutes).
7. Pour in wine and boil (about 2 minutes).
8. Toss in asparagus, chard stems, snap peas, and broth.
9. Season with salt and pepper.
10. Cover and simmer for 2 minutes.
11. Toss in chard, peas, and lettuce; season with more salt and pepper.
12. Cover and cook until wilted (about 3 minutes).
13. Stir in cheese.
14. Serve with dumplings, polenta, or noodles.

unsalted butter, radishes, olive oil, red onion, thyme, sugar, kosher salt, garlic, scallion, white wine, swiss chard, sugar snap pea, vegetable broth, ground pepper, peas, boston lettuce, parmesan cheese

Taken from www.food.com/recipe/braised-spring-vegetables-245062 (may not work)