Heat butter, shallot, garlic, and thyme sprigs in a 12-inch sauté pan over medium heat until shallot is just softened, about 2 minutes. Stir in radishes, water, lemon zest, and 1 teaspoon salt. Cover and cook until radishes can be easily pierced with tip of paring knife, about 3 to 5 minutes. Stir in asparagus and continue to cook, partially covered, until asparagus is tender, another 3 to 5 minutes.

Remove the pan from the heat, stir in peas and let sit, covered, until peas are heated through, about 5 minutes. Discard thyme sprigs. Stir in chives and season with salt and pepper to taste. Transfer to a shallow platter and serve. Enjoy!