Potatoes Primavera

Ingredients

• 3 cups asparagus diagonally sliced () ( 1 pound)
• 8 ounces baby carrots halved lengthwise
• 0.1 teaspoon pepper black
• 0.3 cup cilantro leaves 
• 0.5 cup cooking wine dry white
• 1.5 cups less-sodium chicken broth fat-free
• 0.3 cup flat-leaf parsley leaves 
• 2  garlic cloves minced
• 2 tablespoons juice of lemon fresh
• 2 teaspoons lemon rind grated
• 0.3 cup mint leaves 
• 1 tablespoon olive oil 
• 1 cup radishes quartered
• 2 pounds potatoes red quartered
• 0.5 teaspoon salt divided
• 8 ounces sugar snap peas trimmed
• 2 cups watercress trimmed ( 1 bunch)

Equipment

• bowl
• sauce pan
• slotted spoon

Directions

1. Combine first 5 ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer 15 minutes.
2. Remove potatoes with a slotted spoon. Bring broth mixture to a boil; cook until reduced to 1/2 cup (about 8 minutes).
3. Combine broth mixture, potatoes, and 1/4 teaspoon salt in a bowl; set aside.
4. Steam the peas, covered, 2 minutes or until crisp-tender. Rinse peas with cold water, and drain. Steam asparagus, covered, for 2 minutes or until crisp-tender. Rinse asparagus with cold water; drain. Steam the carrots, covered, 4 minutes or until crisp-tender. Rinse carrots with cold water; drain.
5. Combine 1/4 teaspoon salt, peas, asparagus, carrots, oil, rind, and pepper in a large bowl.
6. Combine potato mixture, vegetable mixture, radishes, mint, cilantro, and parsley, tossing well to coat. Arrange the watercress on each of 8 plates; divide the potato mixture evenly among plates.