Spring Vegetables With Lemon And Tarragon

• 1/2 pound small carrots, halved lengthwise and cut into 2-inch pieces
• Salt and pepper
• 1 cup frozen pearl onions, thawed
• 1/2 pound asparagus, trimmed, cut into 2-inch pieces
• 1/2 pound green beans, trimmed, cut into 2-inch pieces
• 1 cup sugar snap peas, trimmed
• 1 cup frozen baby lima beans, thawed
• 4 tablespoons unsalted butter
• 1 cup frozen petite peas, thawed
• 1 14-oz. can large artichoke hearts, drained, rinsed, quartered lengthwise
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons lemon juice (from 1 large lemon)
• Salt and pepper

1. Line a large, rimmed baking sheet with paper towels. Put carrots in a large saucepan, cover with water and stir in 1 tsp. salt. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered until carrots are just tender, 6 to 7 minutes. Fill a large bowl with ice water. Using a slotted spoon, remove carrots to bowl. Add onions to pan and simmer for 4 minutes. Adjust the heat as necessary to maintain a simmer.
2. Transfer cooled carrots from ice water to prepared baking sheet. Remove cooked onions to ice water; add ice to bowl as necessary. Continue to cook vegetables as follows, transferring cooked vegetables to ice water and draining on paper towels when cold: asparagus, 2 to 4 minutes; green beans, 4 to 5 minutes; sugar snap peas and baby lima beans, 2 minutes. (Vegetables can be cooked up to 5 hours ahead; cover and refrigerate. Bring to room temperature before continuing with recipe.)
3. Melt butter in a large skillet over medium heat. Add vegetables, including peas and artichoke hearts. Stir gently until heated through, about 5 minutes. Stir in tarragon and lemon juice and season with salt and pepper. Serve hot.

carrots, salt, frozen pearl onions, green beans, sugar snap peas, frozen baby lima beans, unsalted butter, frozen petite peas, hearts, tarragon, lemon juice, salt

Taken from www.myrecipes.com/recipe/spring-vegetables-lemon-tarragon (may not work)