Tarragon Spring Vegetables

Many of the vegetables called for in this recipe are frozen, but if fresh are available, they would make a delicious substitute.

Yield: 4 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 71
  • Fat: 2.7g
  • Saturated fat: 1.3g
  • Protein: 3.3g
  • Carbohydrate: 8.5g
  • Cholesterol: 5mg
  • Iron: 0.9mg
  • Sodium: 229mg
  • Calories from fat: 34%
  • Fiber: 3.6g
  • Calcium: 50mg

Ingredients

  • 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

Preparation

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