Asparagus, Peas, & Radishes with Fresh Tarragon

Ingredients:

  • 3 pounds asparagus, tough ends discarded, cut into 2-inch pieces
  • 3 tablespoons butter
  • 10 ounces fresh or frozen peas  
  • 1 bunch (about 1 pound) radishes, greens discarded, halved and thinly sliced
  • 1/3 cup fresh tarragon, coarsely chopped
  • Coarse salt and ground pepper

Directions:

  1. Bring a large pot of salted water to a boil. Prepare a large bowl of ice water, and line a baking sheet with a double thickness of paper towels.
  2. Add asparagus to pot; cook until crisp-tender, 3 to 4 minutes. With a slotted spoon or wire skimmer, transfer to ice bath. Let cool completely, then transfer to prepared baking sheet and pat dry. (Wrap in plastic and refrigerate up to 1 day.)
  3. In a large pot with a lid, heat butter over medium. Add asparagus and peas. Cover and cook, stirring occasionally, until vegetables are heated through, 6 to 8 minutes. Remove from heat; stir in radishes and tarragon. Season with salt and pepper. Serve immediately.

 

April 23rd, 2013