1. Prep the vegetables – quarter the radishes, trim the snap peas, and slice the asparagus.

2. Heat a cast iron or pan on high heat. Add 1 tablespoon of neutral oil, then add the quartered radishes. Let cook for 4-5 minutes, stirring occasionally.

3. After the radishes have developed a bit of a golden layer, add the sliced asparagus and snap peas. Cook for another 3 minutes, then season with kosher salt and black pepper. Taste, adjust seasoning as desired, and plate to serve.