1 onion, sliced
1/4 c. olive oil
1 lb. zucchini, sliced
2 green peppers, sliced
1 3/4 lbs. plum tomatoes
5 cloves garlic, minced
1 1/2 tsp. dried tarragon
Salt and pepper
3/4 lb. asparagus
10 oz. pkg. frozen peas
2 tbsp. chopped parsley

Cook onion in oil over medium heat until softened, about 10 minutes. Add zucchini and peppers and cook until just tender, about 10 minutes. Peel and chop tomatoes. Stir in tomatoes, garlic, tarragon, salt and pepper. Cover and cook about 20 minutes. Cut asparagus into pieces. Add with peas and cook, uncovered, until tender, about 8 minutes. Scatter with parsley and serve warm or at room temperature. Serves 12.