Asparagus, Peas, and Radishes with Tarragon

• 3 pounds asparagus, tough ends trimmed, cut into 2-inch pieces
• Coarse salt and ground pepper
• 3 tablespoons unsalted butter
• 1 package (10 ounces) frozen peas, thawed
• 1 pound radishes, halved and thinly sliced
• 1/3 cup fresh tarragon, coarsely chopped

1. Prepare a large ice-water bath, and line a baking sheet with a double thickness of paper towels.
2. Cook asparagus in a pot of boiling salted water until crisp-tender, 3 to 4 minutes.
3. With a slotted spoon, transfer to the ice bath.
4. Let cool completely, then transfer to lined baking sheet and pat dry.
5. Heat butter in same pot over medium.
6. Add asparagus and peas.
7. Cover and cook, stirring occasionally, until heated through, 6 to 8 minutes.
8. Remove from heat; stir in radishes and tarragon.
9. Season with salt and pepper; serve.
10. (Per Serving)
11. Calories: 93
12. Fat: 4.6g (2.8g Saturated Fat)
13. Protein: 4.4g
14. Carbohydrates: 10.3g
15. Fiber: 4.1g

salt, unsalted butter, frozen peas, radishes, fresh tarragon

Taken from www.epicurious.com/recipes/food/views/asparagus-peas-and-radishes-with-tarragon-387697 (may not work)