Spring Garden Saute

• 2 lb. asparagus
• 8 oz. sugar snap peas
• 1 tbsp. margarine or butter
• 1 lb. radishes
• salt and pepper
• 4 tbsp. snipped fresh chives

1. Heat large covered saucepot of salted water to boiling on high.
2. Fill large bowl with ice water; set aside.
3. To saucepot, add asparagus and snap peas; cook 4 minutes.
4. Drain vegetables; cool in bowl of ice water.
5. Drain vegetables well.
6. Meanwhile, in 12-inch skillet, heat margarine on medium until melted.
7. Add radishes, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; cook 10 minutes or until tender-crisp.
8. Transfer to bowl; keep warm.
9. To same skillet, add asparagus, snap peas, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; cook 5 minutes or until tender-crisp, stirring occasionally.
10. Stir in 2 tablespoons chives.
11. Transfer to serving bowl; arrange radishes around edge.
12. Sprinkle with remaining chives.

asparagus, sugar snap peas, margarine, radishes, salt, fresh chives

Taken from www.delish.com/recipefinder/spring-vegetable-saute-recipe (may not work)