Asparagus and Peas with Warm Tarragon Vinaigrette
3 quarts water
2 cups frozen field fare peas, thawed
1 1/2 pounds asparagus, trimmed and halved crosswise
1 pound sugar snap peas
5 centre-cut bacon slices
3 tablespoons extra-virgin olive oil
3/4 cup chopped shallots
2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped fresh tarragon
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons grated lemon rind
Bring water to a boil in a large Dutch oven over a high heat.
Add asparagus, green peas and sugar snap peas, cook 3 minutes.
Drain; rinse under cold water, drain well.
Cook bacon in a large skillet over medium heat until crisp.
Drain bacon on paper towels; crumble.
Discard all but 1 tablespoon bacon drippings; add olive oil to pan.
Add shallots and cook over medium heat for about 4 minutes, stirring occasionally.
Add vinegar and mustard, cook 30 seconds.
Add asparagus mixture, tarragon, salt and pepper. Cook 1 minute.
Remove from heat; stir in bacon and lemon rind.
Many thanks for www.cutcokitchen.com for this recipe.