Recipes - print - Asparagus, Snap Pea and Radish Salad

Asparagus, Snap Pea and Radish Salad - Recipe

A light Spring time salad.
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Asparagus, Snap Pea and Radish Salad Recipe
  • Bring a large pot of salted water to a boil.
  • Add asparagus to the pot, boil until crisp/tender, approximately 3-4 minutes.
  • 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.
Prep Time: 10 minutes
Cook Time: 15 minutes
Container: pot, large bowl and skillet
Servings: 8
-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