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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 Nutrition


  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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