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Tarragon Spring Vegetables

Prep time 3 mins
Cook time 4 mins
Yield 4 servings (serving size: 1 cup)
Many of the vegetables called for in this recipe are frozen, but if fresh are available, they would make a delicious substitute.

Ingredients

  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 2 cups frozen sugar snap peas
  • 1/2 cup frozen green peas
  • 1 tablespoon butter
  • 1 tablespoon finely chopped shallots
  • 1 tablespoon chopped fresh tarragon
  • 2 teaspoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated lemon rind

Nutrition Information

  • calories 71
  • fat 2.7 g
  • satfat 1.3 g
  • protein 3.3 g
  • carbohydrate 8.5 g
  • cholesterol 5 mg
  • iron 0.9 mg
  • sodium 229 mg
  • caloriesfromfat 34 %
  • fiber 3.6 g
  • calcium 50 mg

How to Make It

  1. Arrange asparagus, sugar snap peas, and green peas in a vegetable steamer. Steam, covered, 3 to 4 minutes or until tender. Remove from heat; drain vegetables and return to pan.

  2. Stir in butter and remaining ingredients. Heat over medium heat 1 minute or until butter melts, tossing gently.

Oxmoor House Healthy Eating Collection