Yield: 6 Servings
Measure | Ingredient |
---|---|
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 |
¼ teaspoon | Salt |
¼ teaspoon | Pepper |
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