Spring Vegetable Sautee

1 tsp. olive oil
½ c. sliced sweet onion
¾ c. sliced carrots
¾ c. asparagus pieces
¾ c. sugar snap peas, or green beans
½ c. quartered radishes
¼ tsp. salt
¼ tsp. black pepper
½ tsp. dried dill
1 finely chopped garlic clove
3 to 4 tiny quartered new potatoes

1. Heat the oil in a skillet. Cook the onion two minutes, add the garlic and cook another minute.
2. Stir in the potatoes and carrots. Cover, turn the heat to low, and cook until almost tender.
3. If the vegetables start to brown, add 1 to 2 tablespoons of water.
4. Add the asparagus, peas, radishes, salt, pepper, and dill. Cook, stirring often, until just tender—about four minutes more.
5. Serve immediately.

Yield: 4 servings
Serving size: ¼ of recipe

Each serving provides:
Calories: 80
Total fat: 1½ g
Saturated fat: 0 g
Cholesterol: 0 mg
Sodium: 200 mg
Fiber: 3 g
Protein: 3 g