Asparagus, Peas, and Radishes with Fresh Tarragon
Bring a large pot of salted water to a boil. Prepare a large bowl of ice water, and line a baking sheet with a double thickness of paper towels.
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Cooking tools:
- Spider strainer
- Slotted spoon
- Pot
- Mixing bowl
- Baking sheet
- Paper towel
- Stove
- Plastic wrap
- Refrigerator
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 3 pounds asparagus, tough ends discarded, cut into 2-inch pieces
- 3 tablespoons butter
- 1 package (10 ounces) frozen peas, thawed
- 1 bunch (about 1 pound) radishes, greens discarded, halved and thinly sliced
- 1/3 cup fresh tarragon, coarsely chopped
- Coarse salt and ground pepper
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