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Ingredients

Serves 8

• Coarse salt and ground pepper
• 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

Description

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.

Martha Stewart