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Spring vegetable stir-fry - menu #1

Yield: 6 Servings

Ingredients:

• 2 tb Butter or margarine
• 1/2 lb Baby carrots
• 1 lb Asparagus; cut diagonally -into 2 inch pieces
• 1/2 lb Sugar snap peas
• 1/4 c White wine
• 1 tb Fresh tarragon; minced
• 1/4 ts Salt
• 1/4 ts Pepper In large skillet melt butter over medium-high heat. Add carrots; cook stirring frequently; until just starting to soften
• 8 to 10 minutes.

Instructions:

Add asparagus and sugar snap peas; cook 2 minutes. Add wine tarragon salt and pepper. cover and reduce heat to low. Simmer until all vegetables are just tender about 2 minutes. Ready to serve in 20 minutes. From Woman's World Magazine April 30 1996

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