This turned out well but I'll revise the recipe some the next time I make it. I was glad I followed another reviewers suggestion and cooked the asparagus two minutes before adding the peas. I thought the dressing was a little oily and will only use two TBL of olive oil next time and use an extra TBL of vinegar instead along with some more tarragon and a bit of lemon pepper. I added a handful of organic pea and radish sprouts and they really added a pop of flavor and made the dish prettier. Overall a fabulous recipe, just needs a few tweaks.Read More
I thought this was pretty good, though honestly my favorite part was the bacon! I added more tarragon than called for because I LOVE fresh tarragon. Overall a good spring side dish.Read More
Made enough for 22 Easter Dinner guests. Everyone raved about the dish.Read More
Notes for next time (and there WILL be a next time): 1. Cut asparagus and peas smaller 2. Cook asparagus for 2 min before adding peas. Delicious! But best when fresh. Not so pretty left over.Read More
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.Read More
Had this tonight at my neighbors. Amazing flavor from the tarragon. She added a small amount of cubed chicken. Enjoyed with a glass of French Rose'.
Lots of good veggies in a nice sauce. I would add some lemon-pepper or other herb to spark it up a bit.