Asparagus, Peas And Radishes With Tarragon

• 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

1. 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.
2. 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.

salt, frozen peas, radishes, fresh tarragon

Taken from www.epicurious.com/recipes/member/views/asparagus-peas-and-radishes-with-tarragon-50120907 (may not work)