Title: Spring Vegetable Stir-Fry - Menu #1
Categories: Vegetable
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 By on

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