Spring vegetable stir-fry - menu #1

6 Servings

Ingredients

QuantityIngredient
2tablespoonsButter or margarine
½poundsBaby carrots
1poundsAsparagus; cut diagonally into 2 inch pieces
½poundsSugar snap peas
¼cupWhite wine
1tablespoonFresh tarragon; minced
¼teaspoonSalt
¼teaspoonPepper

Directions

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