MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       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
  
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