Asparagus and Peas with Warm Tarragon Vinaigrette

Asparagus and Peas with Warm Tarragon Vinaigrette

Serves 8
Easy

Ingredients

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

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

Method

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.

Important Information

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These cooking instructions are a guide only. Your appliance may have a different power rating, so please adjust accordingly
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