Asparagus and Peas with Warm Tarragon Vinaigrette

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A little bacon added to these salad greens puts the finishing touches on this bowl. Courtesy of


*NOTE: If you're following our dietary & nutritional plan,
we recommend this recipe without the peas.


3 quarts water

2 cups fresh or frozen green peas, thawed

1 pound sugar snap peas

1 1/2 pounds asparagus, trimmed and halved crosswise

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


Step 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.

Step 2
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.

Step 3
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.


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

Nutritional Information

Calories 136

Fat 6.2g

SatFat 1.1g

MonoFat 3.7g

PolyFat 0.6g

Protein 7g

Carbohydrate 15g

Fiber 5g

Cholesterol 3mg

Iron 3mg

Sodium 254mg

Calcium 60mg

Sugars 7g

Est. added sugars 0g



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