Spring Vegetables with Orange Glaze

2 tablespoons butter
1 cup sugar snap peas
3/4 cup baby carrots
4 large red radishes, quartered
4 medium asparagus, cut in 1 inch pieces
1/4 cup thinly sliced shallots
1/2 cup fat-free reduced sodium chicken broth
3 tablespoons frozen orange juice concentrate
salt and freshly ground black pepper, to taste

In a medium skillet over medium high heat, melt butter. Add carrots, radishes, asparagus and shallots. Saute vegetables 2 minutes until they are brightly colored. Pour in chicken broth and cook until two thirds of the liquid has evaporated, 3 minutes. Stir in orange juice concentrate and add sugar snaps and cook until vegetables are tender-crisp and sauce in pan is slightly thickened, about 3 minutes longer. Season to taste with salt and pepper, and serve immediately.