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Spring Vegetable Medley

Nutrition per serving    (USDA % daily values)
CAL
93
FAT
16%
CHOL
0%
SOD
3%

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Ingredients for 6 servings

6 ounces trimmed baby carrots, peeled

1 pound asparagus, trimmed, cut into 4-inch lengths

1 large fennel bulb, thinly sliced

8 ounces sugar snap peas, stringed

2 tablespoons olive oil

1 tablespoon chopped fresh tarragon

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