Spring Garden Saute

Directions

1. 1
   Heat large covered saucepot of salted water to boiling on high.
2. 2
   Fill large bowl with ice water; set aside.
3. 3
   To saucepot, add asparagus and snap peas; cook 4 minutes.
4. 4
   Drain vegetables; cool in bowl of ice water.
5. 5
   Drain vegetables well.
6. 6
   Meanwhile, in 12-inch skillet, heat margarine on medium until melted.
7. 7
   Add radishes, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; cook 10 minutes or until tender-crisp.
8. 8
   Transfer to bowl; keep warm.
9. 9
   To same skillet, add asparagus, snap peas, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; cook 5 minutes or until tender-crisp, stirring occasionally.
10. 10
    Stir in 2 tablespoons chives.
11. 11
    Transfer to serving bowl; arrange radishes around edge.
12. 12
    Sprinkle with remaining chives.