Ingredients
½ cup sweet onion, sliced
1 garlic clove, finely chopped
¾ cup carrot, sliced
¾ cup asparagus pieces
¾ cup sugar snap peas, or green beans
½ cup radishes, quartered
1 teaspoon extra virgin olive oil
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dill, dried
Instructions
Heat the oil in a skillet. Cook the onion for 2 minutes, then add the garlic and cook another minute.
Stir in the carrots. Cover, turn the heat to low and cook until almost tender, about 4 minutes.
If the vegetables start to brown, add a tablespoon or two of water.
Now add the asparagus, peas, radishes, salt, pepper and dill. Cook, stirring often until just tender, about 4 minutes more.
Serve immediately.
Adapted from MyPlate.gov