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Asparagus and Peas with Warm Tarragon Vinaigrette

Here's how you make Asparagus and Peas with Warm Tarragon Vinaigrette
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  • Servings: 8
  • Prep: 10m
  • Cook: 20m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 3 quarts water
  • 2 cups green peas, fresh or frozen, thawed
  • 1 1/2 pounds asparagus, fresh, trimmed and halved crosswise
  • 1 pound sugar snap peas
  • 5 bacon slices, center-cut
  • 3 tablespoons olive oil
  • 3/4 cup shallots, chopped
  • 2 tablespoons tarragon vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon tarragon, fresh, chopped
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoon lemon rind, grated
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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