Tarragon Spring Vegetables

Oxmoor House
Many of the vegetables called for in this recipe are frozen, but if fresh are available, they would make a delicious substitute.
4 servings (serving size: 1 cup)


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1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 cups frozen sugar snap peas
1/2 cup frozen green peas
1 tablespoon butter
1 tablespoon finely chopped shallots
1 tablespoon chopped fresh tarragon
2 teaspoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon grated lemon rind


Prep: 3 Minutes
Cook: 4 Minutes

Arrange asparagus, sugar snap peas, and green peas in a vegetable steamer. Steam, covered, 3 to 4 minutes or until tender. Remove from heat; drain vegetables and return to pan.

Stir in butter and remaining ingredients. Heat over medium heat 1 minute or until butter melts, tossing gently.

Created date

March 2010

Nutritional Information

Calories 71
Fat 2.7 g
Satfat 1.3 g
Protein 3.3 g
Carbohydrate 8.5 g
Cholesterol 5 mg
Iron 0.9 mg
Sodium 229 mg
Caloriesfromfat 34 %
Fiber 3.6 g
Calcium 50 mg