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. PREP: 10 MINS TOTAL TIME: 25 MINS SERVINGS: 8

INGREDIENT 3 pounds asparagus, tough ends discarded, cut into 2-inch pieces 3 tablespoons butter 1 package (10 ounces) frozen peas, thawed 1 bunch (about 1 pound) radishes, greens discarded, halved and thinly sliced 1/3 cup fresh tarragon, coarsely chopped Coarse salt and ground pepper

 Bring a large pot of salted water to a boil. Prepare a large bowl of ice water, and line a baking sheet with a double thickness of paper towels.

 Add asparagus to pot; cook until crisp-tender, 3 to 4 minutes. With a slotted spoon or wire skimmer, transfer to ice bath. Let cool completely, then transfer to prepared baking sheet and pat dry. (Wrap in plastic and refrigerate up to 1 day.)

In a large pot with a lid, heat butter over medium. Add asparagus and peas. Cover and cook, stirring occasionally, until vegetables are heated through, 6 to 8 minutes. Remove from heat; stir in radishes and tarragon. Season with salt and pepper. Serve immediately.