• 2 pound(s) asparagus, trimmed and cut into 1 1/2-inch pieces
  • 8 ounce(s) sugar snap peas, strings removed
  • 3 tablespoons ganja butter
  • 1 pound(s) radishes, each cut into quarters
  • Salt and pepper
  • 4 tablespoon(s) snipped fresh chives


Heat large covered saucepot of salted water to boiling on high. Fill large bowl with ice water; set aside. To saucepot, add asparagus and snap peas; cook 4 minutes. Drain vegetables; cool in bowl of ice water. Drain vegetables well.

Meanwhile, in 12-inch skillet, heat ganja butter on medium until melted. Add radishes, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; cook 10 minutes or until tender-crisp. Transfer to bowl; keep warm.

To same skillet, add asparagus, snap peas, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; cook 5 minutes or until tender-crisp, stirring occasionally. Stir in 2 tablespoons chives. Transfer to serving bowl; arrange radishes around edge. Sprinkle with remaining chives.