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     Title: Spring Vegetable Stir-Fry  -  Menu #1
Categories: Vegetables
     Yield: 6 servings

     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.
 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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