Asparagus and Peas with Warm Tarragon Vinaigrette
Created by breezermom on March 9, 2025
- Servings: 8
- Prep Time: 10m
- Cook Time: 20m
- Recipe #44281
Ingredients
- 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
How to Make
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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.
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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.
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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.
Nutritional Facts
- 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