Asparagus and Peas with Warm Tarragon Vinaigrette
"Beautiful Spring green colors really helps this dish shine on the table."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (207.2 g)
- Calories 355.8
- Total Fat - 8.6 g
- Saturated Fat - 1.8 g
- Cholesterol - 8.8 mg
- Sodium - 413.1 mg
- Total Carbohydrate - 66.3 g
- Dietary Fiber - 3.6 g
- Sugars - 60.7 g
- Protein - 6.4 g
- Calcium - 37.7 mg
- Iron - 2.6 mg
- Vitamin C - 11.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Bring 3 quarts water to a boil in a large Dutch oven over high heat. Add the green peas, asparagus, and snap peas; cook 3 minutes. Drain. Rinse under cold water; drain.
Step 2
Cook the bacon in a large nonstick skillet over medium heat until the bacon is crispy. Drain the bacon on paper towels; crumble.
Step 3
Discard all but 1 tablespoon bacon drippings; add oil to pan over medium heat. Add the shallots; cook 4 minutes, stirring occasionally. Add the vinegar and mustard; cook for 30 seconds. Add the asparagus mixture, tarragon, salt and pepper; cook for 1 minute. Remove from heat; stir in the crumbled bacon and lemon rind.
Tips
No special items needed.
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