Asparagus, Peas, and Radishes with Fresh Tarragon
"To save time, the asparagus in this bright salad can be cooked, cooled, and dried, and then wrapped up and refrigerated up to a day in advance. Also try: Leek and Potato Galette..."
INGREDIENTS
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3 pounds asparagus, tough ends discarded, cut into 2-inch pieces
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3 tablespoons butter
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1 package (10 ounces) frozen peas, thawed
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1 bunch (about 1 pound) radishes, greens discarded, halved and thinly sliced
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1/3 cup fresh tarragon, coarsely chopped
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Coarse salt and ground pepper
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