Fresh spring produce needs little embellishment, although a quick toss with bacon never hurts.
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
Est. added sugars 0g
How to Make It
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.
Cook bacon in a large nonstick skillet over medium heat until crisp. Drain bacon on paper towels; crumble.
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.
I made this recipe and my family loved it. I did not have tarragon vinegar so I used an orange muscato vinegar from Trader Joes because I did not want the distinctive Balsamic taste. The asparagus right now is wonderfully thin and tinder so you did not have to cook it for very long. The veggies pick up the flavor from the sauce well and each bite was filled with the flavor of the sauce. Of course the bacon on top seals the deal. In the end this is a great way to get youth to eat their veggies because of the delicious flavors.