Although I do most of my recipe-browsing online (love you, Smitten Kitchen!) I’m old school enough that I enjoy flipping through food focused print magazines too. To me, the photos pop and captivate in a much richer way, at least the good ones do. Flipping through the March issue of Cooking Light, the beautiful picture on page 115 stopped me dead in my tracks. The medley of bright green vegetables – peas, asparagus and sugar snap peas – screamed, “Springtime is coming!” while the warm, bacon-y dressing whispered seductively, “But winter’s still here, so enjoy some more comfort food.”
The photo made a compelling case so we tested the recipe not long ago. We served it alongside a main course, but this dish could easily be the main event all by itself.
Keep reading for the recipe, more photos, and the verdict.
Please note as you view the pictures - I made a half-batch of the posted recipe. It served 3 for dinner as a side dish and provided plenty of leftovers. It tasted great the next day even though the colors faded somewhat. Click to enlarge the photos and read the captions.
|Printable Recipe- Asparagus and Peas with Warm Tarragon Vinaigrette|
|File Size:||555 kb|
Recipe source: Cooking Light magazine via MyRecipes.com
- 3 quarts water
- 2 cups fresh or frozen green peas, thawed
- 1 1/2 pounds asparagus, trimmed and halved crosswise
- 1 pound sugar snap peas
- 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 zest
- 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 or plunge vegetables into an ice bath. The idea is to stop them from cooking further. Drain.
- Cook bacon in a large nonstick skillet over medium heat until crisp. Drain bacon on paper towels; crumble.
- These steps may be done several hours in advance, if desired.
- Discard all but 1 tablespoon bacon drippings; add oil to pan over medium heat.
- Add shallots; cook 4 minutes or until soft, golden, and translucent, 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 lemon zest.