Recipe information
Yield
Serves 6
Ingredients
6
ounces trimmed baby carrots, peeled
1
pound asparagus, trimmed, cut into 4-inch lengths
1
large fennel bulb, thinly sliced
8
ounces sugar snap peas, stringed
2
tablespoons olive oil
1
tablespoon chopped fresh tarragon
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Preparation
Bring large pot of water to boil. Add carrots and cook 1 minute. Add asparagus, fennel and peas; cook until all are crisp tender, about 2 minutes longer. Drain vegetables. Return to pot. Add oil and tarragon and toss to coat. Season with salt and pepper.