Preparation Time: 30 minutes or less
  • 2 pound asparagus, trimmed and cut into 1 ½ inch pieces
  • 8 oz. sugar snap peas, strings removed
  • 2 teaspoons olive oil
  • 1 pound radishes, each cut into quarters
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tablespoons chopped green onions
Fill a large bowl with ice and cold water. Steam asparagus and snap peas until bright green, about 5 minutes. Drain vegetables and plunge into cold water to stop cooking. Drain again. Meanwhile, heat olive oil in large skillet and stir fry radishes for 5 minutes. Add asparagus and snap peas; season with salt and pepper. Cook until tender crisp, about 5 minutes, stirring occasionally. Place in serving bowl and sprinkle with green onions.
1 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
Nutrition Information per Serving:
calories: 45
Total Fat: 1.1g
Saturated Fat: 0.2g
% of Calories from Fat: 19%
% of Calories from Saturated Fat: 3%
Protein: 3g
Carbohydrates: 7g
Cholesterol: 0mg
Dietary Fiber: 3g
Sodium: 139mg
Each serving provides: An excellent source of vitamin C and a good source of vitamin A, folate and fiber.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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