Asparagus and Peas with Warm Tarragon Vinaigrette
A little bacon added to these salad greens puts the finishing touches on this bowl. Courtesy of myrecipes.com.
Ingredients
*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
Directions
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.
Yield
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
Leave a Reply