SPRING VEGETABLE MEDLEY

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Spring Vegetable Medley image

Categories     Side     Low Fat     Vegetarian     Low Cal     Low/No Sugar     Asparagus     Fennel     Carrot     Spring     Healthy     Tarragon     Bon Appétit

Yield Serves 6

Number Of Ingredients 6

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

Steps:

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

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