Spring Vegetable Sauté

1 teaspoon olive oil
1/2 cup sweet onion (sliced)
1 garlic clove (finely chopped)
3 new potatoes (tiny
quartered)
3/4 cup carrot (sliced)
3/4 cup asparagus pieces
3/4 cup sugar snap peas
or green beans
1/2 cup radishes (quartered)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dill (dried)

Wash hands with soap and water.
Heat the oil in a skillet. Cook the onion for 2 minutes, then add the garlic and cook another minute
Stir in the potatoes and 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.

US Department of Health and Human Services
National Cancer Institute