2# Asparagus (trimmed and cut into 1-1/2 inch pieces)
8 ounces Sugar Snap Peas (strings removed)
1 Tbsp Butter
1# Radishes (each cut into quarters)
Salt & Pepper
4 Tbsp Snipped Fresh Chives
1.) Heat large covered saucepot of salted water to boiling on high. Fill large bowl with ice water; set aside. To saucepot, add asparagus and snap peas; cook 4 minutes. Drain vegetables; cool in bowl of ice water. Drain vegetables well.
2.) Meanwhile, in 12-inch skillet, heat butter on medium 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. To same skillet, add asparagus, snap peas, 1/4 teaspoon salt, and 1/2 tteaspoon freshly ground black pepper; cook 5 minutes or until tender-crisp, stirring occasionally. Stir in 2 tablespoons chives. Transfer to serving bowl; arrange radishes around edge. Sprinkle with remaining chives.