Ingredients

• 6 ounces trimmed baby carrots, peeled
• 1 pound asparagus, trimmed, cut into 4-inch lengths
• 1 large fennel bulb, thinly sliced
• 8 ounces sugar snap peas, stringed
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh tarragon

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Instructions

1. 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.