Spring Garden Sauté

I found this recipe in Good Housekeeping magazine. It looks like a delicious and healthy side dish, and I plan to try it soon.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 2  lbs asparagus, trimmed and cut into 1 1/2-inch pieces
• 8  ounces sugar snap peas, strings removed
• 1  tablespoon butter
• 1  lb radish, each cut into quarters
•  salt and pepper
• 4  tablespoons  snipped fresh chives

Directions

1. Heat a large covered saucepot of salted water to boiling on high heat. Fill a large bowl with ice water and set aside.
2. To saucepot, add asparagus and snap peas; cook 4 minutes. Drain vegetables; cool in bowl of ice water. Drain vegetables well.
3. Meanwhile, in 12-inch skillet, heat butter on medium heat until melted. Add radishes, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper; cook 10 minutes or until tender-crisp. Transfer to bowl; keep warm.
4. To same skillet, add asparagus, snap peas, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; cook 5 minutes or until tender-crisp, stirring occasionally. Stir in 2 tablespoons chives.
5. Transfer to a serving bowl. For an attractive presentation, place asparagus, pea and chive mixture in the center of a serving bowl, and arrange radishes around the edge. Sprinkle with the remaining chives.