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2 tablespoons margarine or butter
1 medium onion, finely chopped
1 1/2 pounds asparagus, trimmed and cut diagonally into 1-inch pieces
2/3 cup fat-free chicken broth
1 package (12 ounces) fresh or frozen (thawed) wonton-skin wrappers
1/2 cup half-and-half or light cream
1 tablespoon chopped fresh tarragon leaves
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 ounces snow peas, strings removed and each pod cut diagonally in half
Fresh tarragon sprigs for garnish
1. In nonstick 12-inch skillet, melt margarine or butter over medium heat. Add onion and cook 10 minutes or until tender, stirring occasionally. Add asparagus and broth; heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 6 minutes or until asparagus is tender-crisp.
2. Meanwhile, heat large saucepot of water to boiling over high heat; add wonton wrappers, one at a time to prevent them from sticking together, and cook 2 to 3 minutes, until tender.
3. Add cream, tarragon, salt, and pepper to asparagus mixture; cook 2 minutes. Do not boil.
4. Add snow peas to pot with wonton wrappers; drain. Immediately add to vegetable mixture in skillet and toss well to coat. Garnish with fresh tarragon.
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