Spring Vegetable Medley

• 6 ounces trimmed baby carrots, peeled
• 1 pound asparagus, trimmed, cut into 4-inch lengths
• 1 large fennel bulb, thinly sliced
• 8 ounces sugar snap peas, stringed
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh tarragon

1. Bring large pot of water to boil.
2. Add carrots and cook 1 minute.
3. Add asparagus, fennel and peas; cook until all are crisp tender, about 2 minutes longer.
4. Drain vegetables.
5. Return to pot.
6. Add oil and tarragon and toss to coat.
7. Season with salt and pepper.

baby carrots, lengths, fennel bulb, sugar snap peas, olive oil, tarragon

Taken from www.epicurious.com/recipes/food/views/spring-vegetable-medley-5308 (may not work)