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.
