- 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
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.