Rating: 4 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 3

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

David Bonom
Recipe by Cooking Light March 2016

Gallery

Credit: Dylan + Jeni; Styling: Scott Horne

Recipe Summary

hands-on:
13 mins
total:
20 mins
Yield:
Serves 8 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

136 calories; fat 6.2g; saturated fat 1.1g; mono fat 3.7g; poly fat 0.6g; protein 7g; carbohydrates 15g; fiber 5g; cholesterol 3mg; iron 3mg; sodium 254mg; calcium 60mg; sugars 7g; added sugar 0g.
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