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
Directions
- 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.
