Title: Spring vegetable stir-fry  -  menu #1
 Categories: Vegetables
      Yield: 6 Servings
 
      2 tb Butter or margarine
    1/2 lb Baby carrots
      1 lb Asparagus; cut diagonally
           -into 2 inch pieces
    1/2 lb Sugar snap peas
    1/4 c  White wine
      1 tb Fresh tarragon; minced
    1/4 ts Salt
    1/4 ts Pepper
 
  In large skillet melt butter over medium-high heat. Add carrots; cook,
  stirring frequently; until just starting to soften, 8 to 10 minutes.
  Add asparagus and sugar snap peas; cook 2 minutes. Add wine,
  tarragon, salt and pepper. cover and reduce heat to low. Simmer until
  all vegetables are just tender, about 2 minutes.
  
  Ready to serve in 20 minutes.
  
  From Woman's World Magazine  April 30, 1996