Asparagus and Peas with Warm Tarragon Vinaigrette

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Asparagus and Peas with Warm Tarragon VinaigretteRecipe

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)


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3 quarts water
2 cups fresh or frozen green peas, thawed
1 1/2 pounds asparagus, trimmed and halved crosswise
1 pound sugar snap peas
5 center-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


Hands-on: 13 Minutes
Total: 20 Minutes

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.

Created date

January 2016

Nutritional Information

Calories 136
Fat 6.2 g
Satfat 1.1 g
Monofat 3.7 g
Polyfat 0.6 g
Protein 7 g
Carbohydrate 15 g
Fiber 5 g
Cholesterol 3 mg
Iron 3 mg
Sodium 254 mg
Calcium 60 mg
Sugars 7 g
Est. Added Sugars 0 g