Spring Menu Ideas

Le Cordon Bleu Fresh Vegetables

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Serves 4

Ingredients

1	bunch asparagus, peeled, trimmed and tied with a kitchen twine
4	baby carrots, peeled
10	snow peas
3	tablespoons extra virgin olive oil
10 to 12	ripe cherry tomatoes
5	red radish
	Salt to taste
	Juice of 1 lemon
	teaspoon cayenne pepper
	Sprigs of dill

Fill a large pot with 4-inch high with salted water. Place asparagus and carrots and bring to a boil over medium-high heat. Cook until asparagus are crisp-tender, about 6 minutes. Remove with a slotted spoon and reserve.

To the same water add snow peas and cook for 2 minutes. Remove and reserve.

In a medium pan heat the oil and add all the vegetables and stir fry for 2 minutes.

Add the salt, lemon juice, cayenne pepper and dill and mix well.