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