Asparagus Peas And Radishes With Tarragon Recipes

Steps:

• 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.
• 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.)
• 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.

Steps:

• On a large plate, toss asparagus with oil, salt and pepper. Grill, covered, over medium heat 6-8 minutes or until crisp-tender, turning occasionally and basting frequently with honey during the last 3 minutes. Sprinkle with tarragon.

Steps:

• To make the dressing: In the bowl of a food processor or mini chopper, add the walnuts, shallots and garlic. Pulse until the walnuts are crumbly but the mixture is starting to get a little pasty. Add the oil, vinegar, honey, salt and pepper and puree until smooth. Adjust the seasoning if necessary.
• For the salad: Bring a large pot of salted water to a boil. Fill a large bowl with cold water and ice and set aside. Cook the asparagus until crisp-tender, 1 to 2 minutes, then transfer immediately to the ice bath to chill for 2 to 3 minutes. Drain and pat dry. Cut diagonally on a long, sharp bias into 2-inch pieces. Add to a serving bowl.
• Add the radishes to the asparagus. Squeeze the lemon juice over the vegetables and season with a pinch of salt and a few grinds of pepper. Gently toss. Spoon the dressing over the salad and toss again. Arrange the avocado over the salad, then garnish with the tarragon and serve immediately.

Steps:

• Zest the lemons and lay out the zest to dry it slightly, about 30 minutes.
• Preheat the oven to 450 degrees F.
• Mix the lemon zest with the salt in a small bowl and set aside. Cut 2 of the lemons in half and set aside.
• Drizzle the asparagus with olive oil on a baking sheet and toss to coat. Roast until the asparagus have some blackened bits, about 10 minutes. Sprinkle the peas all over the asparagus, toss and squeeze on the juice of the 2 cut lemons. Return to the oven for 3 minutes.
• Serve on a big platter and sprinkle with the lemon salt, basil and parsley before serving.

Steps:

• Put potatoes in a saucepan and cover with salted water. Boil until tender, about 2 minutes. Add asparagus and peas and boil another 2 minutes until barely tender. Drain. Add vinegar and mix. Chill and mis with tarragon dressing.

Steps:

• Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
• Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
• Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.

Steps:

• Bring a large pot of generously salted water to a boil. Add peas, and cook until tender but still slightly firm, about 2 minutes. Using a slotted spoon, remove peas to a strainer and cool under cold running water. Let dry. Bring water back to a boil. Add asparagus, and cook until tender but still slightly crisp, about 4 minutes. Drain, and cool under cold running water. Dry on a dish towel, then slice into 3/4-inch pieces (there should be about 1 cup). Set aside.
• In a small bowl, whisk together garlic chives, vinegar, mustard, large pinch salt and pepper. Slowly whisk in oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
• In a large serving bowl, combine arugula, lollo rosso, peas, asparagus, tarragon and daikon radish. Pour about half the dressing on top, and toss to coat vegetables, adding more dressing if necessary. Let sit for 15 minutes. Taste, and adjust seasoning once more before serving.

Steps:

• Place 1 in. of water in a Dutch oven; add asparagus and beans. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the remaining ingredients. Drain vegetables; transfer to a serving platter. Drizzle with dip.

Steps:

• Prepare a large ice-water bath, and line a baking sheet with a double thickness of paper towels.
• Cook asparagus in a pot of boiling salted water until crisp-tender, 3 to 4 minutes. With a slotted spoon, transfer to the ice bath. Let cool completely, then transfer to lined baking sheet and pat dry.
• Heat butter in same pot over medium. Add asparagus and peas. Cover and cook, stirring occasionally, until heated through, 6 to 8 minutes. Remove from heat; stir in radishes and tarragon. Season with salt and pepper; serve.
• nutrition information
• (Per Serving)
• Calories: 93
• Fat: 4.6g (2.8g Saturated Fat)
• Protein: 4.4g
• Carbohydrates: 10.3g
• Fiber: 4.1g