• 1 bunch of asparagus
• 8 ounces (200g) snap peas
• 8 ounces (200g) sugar peas
• 1 cup (150g) frozen peas
• 2 tablespoons (30ml) olive oil
• juice from 1 lemon, approximately ¼ cup (60ml)
• 3 - 4 radishes, sliced thinly
• salt & pepper to taste
• zest of 1 lemon
  

Fill a large bowl with ice water and set aside. Take each asparagus stem, break off the hard bottom and cut diagonally into 3 pieces.

Bring a medium pot of water to a boil.  Add the asparagus and cook for 2-3 minutes until the asparagus turns bright green.  Remove and plunge into the bowl of ice water to stop the cooking process.  Cool completely and drain on a paper towel.

Prepare the peas by removing the stem ends and strings from the snap peas and sugar peas.

In a large skillet, heat 2 tablespoon (30ml) of olive oil on medium/high.  Add the snap and sugar peas and sauté for 3-4 minutes.  Add the asparagus and the frozen peas and continue to sauté until heated through, 2-3 minutes. (It is important that you do not over cook these vegetables as they will lose their vibrant green colour and crispness.)  Remove from the heat and toss with lemon juice and the radishes.  Salt and pepper to taste.

Plate in a serving dish and garnish with the lemon zest.

Serve immediately.

*Cook’s Note: This dish can be halved for a serving of 4.