Yield: 6 Servings
|2 tablespoons||Butter or margarine|
|½ pounds||Baby carrots|
|1 pounds||Asparagus; cut diagonally into 2 inch pieces|
|½ pounds||Sugar snap peas|
|¼ cup||White wine|
|1 tablespoon||Fresh tarragon; minced|
Date: Fri, 3 May 1996 07:57:17 -0700 (MST) From: Sandy Gamble <scg@...>
In large skillet melt butter over medium-high heat. Add carrots; cook, stirring frequently; until just starting to soften, 8 to 10 minutes. Add asparagus and sugar snap peas; cook 2 minutes. Add wine, tarragon, salt and pepper. cover and reduce heat to low. Simmer until all vegetables are just tender, about 2 minutes. Ready to serve in 20 minutes.
From Woman's World Magazine April 30, 1996. See recipe "Garlicky Stuffed Steak" for complete menu.
MEAL-MASTER RECIPES LISTSERVER
MM-RECIPES DIGEST V3 #123
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .