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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I found this recipe in Good Housekeeping magazine. It looks like a delicious and healthy side dish, and I plan to try it soon. Ingredients:
2 lbs asparagus, trimmed and cut into 1 1/2-inch pieces |
8 ounces sugar snap peas, strings removed |
1 tablespoon butter |
1 lb radish, each cut into quarters |
salt and pepper |
4 tablespoons snipped fresh chives |
Directions:
1. Heat a large covered saucepot of salted water to boiling on high heat. Fill a large bowl with ice water and set aside.
2. To saucepot, add asparagus and snap peas; cook 4 minutes. Drain vegetables; cool in bowl of ice water. Drain vegetables well.
3. Meanwhile, in 12-inch skillet, heat butter on medium heat until melted. Add radishes, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper; cook 10 minutes or until tender-crisp. Transfer to bowl; keep warm.
4. To same skillet, add asparagus, snap peas, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; cook 5 minutes or until tender-crisp, stirring occasionally. Stir in 2 tablespoons chives.
5. Transfer to a serving bowl. For an attractive presentation, place asparagus, pea and chive mixture in the center of a serving bowl, and arrange radishes around the edge. Sprinkle with the remaining chives.
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