Asparagus, Snap Pea and Radish Salad Prep Time: 10 minutes Cook Time: 15 minutes Servings: 8 Ingredients - 1 pound asparagus - cut into 2 inch pieces - 2 tablespoons butter or margarine - 1 package (8 oz.) snap peas - 1 bunch radishes - greens discarded, sliced thin - 1/2 lemon - juiced, approximately 3 tablespoons - 1/3 cup fresh tarragon - chopped - 1/4 cup toasted sesame seeds - optional    A light Spring time salad.   Directions Bring a large pot of salted water to a boil. Add asparagus to the pot, boil until crisp/tender, approximately 3-4 minutes.	1

	Remove and plunge in a bowl of ice water. Cool completely and drain on a paper towel. In a skillet, heat butter over medium heat. Add asparagus, snap peas and the juice of one lemon. Cook, stirring occassionally, until the vegetables are heated through, 5-7 minutes. Remove from heat, stir in radishes and tarragon. Season with salt and pepper. Serve warm. Recipe doubles easily.	2