Tarragon Citrus Splash Recipes

Steps:

• Combine sugar, 1/4 cup tarragon, and 1/4 cup water in a jar, cover, and shake until sugar is dissolved. Strain tarragon syrup through a fine-mesh sieve into a clean jar or small bowl; discard tarragon.
• Using a sharp knife, remove peel and white pith from blood oranges, clementines, navel oranges, and tangerines; discard. Slice citrus crosswise into 1/4"-thick rounds. Arrange citrus on a platter, drizzle with tarragon syrup (if your citrus is sweet, you may not want to use all of the syrup), and top with more tarragon leaves.
• Do Ahead
• Syrup can be made 1 day ahead. Cover and chill.

Steps:

• For the dip: In a medium bowl, whisk together the yogurt, tarragon, lemon zest, lemon juice, olive oil and salt. Set aside for at least 5 minutes to allow the flavors to marry.
• For the bundles: Make small bundles of 1 or 2 pieces each of the carrots, peppers and cucumbers. Tie each bundle at the equator with one of the chives, and trim the chive to the appropriate length. Serve alongside the tarragon-citrus dip.

Steps:

• Combine crème fraîche and fruit zest in a small bowl. Stir in orange juice. Add tarragon, scallion, and salt and pepper to taste. Refrigerate until serving.

Steps:

• Preheat broiler. Place peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes., Meanwhile, in a 6-qt. stockpot, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, just until crisp-tender, 1-2 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry; cut into halves., Peel off and discard charred skin on peppers. Remove stems and seeds. Cut peppers into 1/4-in.-wide strips. In a large bowl, combine asparagus, red peppers and shallots. For dressing, in a small bowl, whisk vinegar, orange zest, tarragon, honey, salt and pepper. Gradually whisk in oil until blended. Drizzle over asparagus mixture; toss to coat. Refrigerate up to 4 hours before serving, stirring occasionally.