Photo: Dylan + Jeni; Styling: Scott Horne
Fresh spring produce needs little embellishment, although a quick toss with bacon never hurts.
Serves 8 (serving size: about 2/3 cup)
1. Bring 3 quarts water to a boil in a large Dutch oven over high heat. Add green peas, asparagus, and snap peas; cook 3 minutes. Drain; rinse under cold water. Drain.
2. Cook bacon in a large nonstick skillet over medium heat until crisp. Drain bacon on paper towels; crumble.
3. Discard all but 1 tablespoon bacon drippings; add oil to pan over medium heat. Add shallots; cook 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 crumbled bacon and rind.