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Nice flavors of spring...
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6 ounces |
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trimmed baby
carrots, peeled |
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1 lb |
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asparagus,
trimmed, cut into 4-inch lengths |
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1 large |
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fennel bulb,
thinly sliced |
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8 ounces |
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sugar snap
peas, stringed |
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2 Tbs |
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olive oil |
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1 Tbs |
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chopped
fresh tarragon |
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Bring large pot of
water to boil. Add carrots and cook 1 minute. Add
asparagus, fennel and peas; cook until all are crisp
tender, about 2 minutes longer. Drain vegetables. Return
to pot. Add oil and tarragon and toss to coat. Season
with salt and pepper. |
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Servings: 6 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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109.89 |
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Calories From Fat (39%) |
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43.10 |
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% Daily Value |
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Total Fat
4.91g |
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8% |
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Saturated Fat 0.69g |
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3% |
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Cholesterol
0.00mg |
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0% |
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Sodium
46.43mg |
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2% |
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Potassium
497.80mg |
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14% |
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Carbohydrates
13.98g |
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5% |
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Dietary Fiber 5.29g |
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21% |
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Sugar 4.91g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
8.69g |
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Protein
4.56g |
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9% |
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Recipe Source |
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Bon Appetit |
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