Spring Garden Sauté
"I found this recipe in Good Housekeeping magazine. It looks like a delicious and healthy side dish, and I plan to try it soon."
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
8
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
- Heat a large covered saucepot of salted water to boiling on high heat. Fill a large bowl with ice water and set aside.
- To saucepot, add asparagus and snap peas; cook 4 minutes. Drain vegetables; cool in bowl of ice water. Drain vegetables well.
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
