I love this recipe. I love fresh radishes and snap peas.
2 quarts water
1 pound asparagus, tough ends trimmed and cut into 1 inch pieces
1 8oz pkg sugar snap peas
2 cups frozen peas
1/2 cup thinly sliced radishes (about 5)
1/4 cup extra virgin olive oil (light)
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced fresh dill
1/2 tsp salt
1/4 tsp ground pepper
In a large sauce pan, bring the water to boil over medium heat. Add asparagus and snap peas; boil for 2 minutes. Add green peas; boil for 1 minute. Drain mixture immediately; rinse with cold water until veggies are room temperature. Add radishes; cover, and chill for 2 hours.
In a small bowl whisk together olive oil, lemon juice, mustard, dill, salt and pepper. Add olive oil mixture to veggies, tossing gently to coat. Cover and chill for 4 hours. Do not combine vegetables and dressing until 4 hours before serving. Don't want them to get soggy.