Asparagus, Snap Pea and Radish Salad Recipe
A light Spring time salad.
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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
:pot, large bowl and skillet
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.
Recipe doubles easily.
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asparagus snap pea and radish salad
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"I love this recipe! The melding of flavors are so unique I will serve this for all special occasions!"
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