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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. 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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