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Asparagus and Peas with Warm Tarragon Vinaigrette

Photo: Dylan + Jeni; Styling: Scott Horne

Hands-on time 13 mins
Total time 20 mins
Yield

Serves 8 (serving size: about 2/3 cup)

Fresh spring produce needs little embellishment, although a quick toss with bacon never hurts.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

    Different Cuts of Bacon Image
  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.