Braised Spring Vegetables
with Tarragon
Servings: 4-6
Start to finish: 30 minutes
1/4 cup extra-virgin olive oil
1 shallot, sliced into thin rounds
2 garlic cloves, sliced thin
3 sprigs fresh thyme
Pinch red pepper flakes
10 radishes, trimmed and quartered lengthwise
1 1/4 cups water
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1 bay leaf
Salt and pepper
1 pound asparagus, trimmed and cut into 2 inch lengths
2 cups frozen peas
4 teaspoons chopped fresh tarragon
Cook oil, shallot, garlic, thyme sprigs, and pepper flakes in Dutch oven over medium heat until shallot is just softened, about 2 minutes. Stir in radishes, water, lemon zest, orange zest, bay leaf, and 1 teaspoon salt and bring to simmer. Reduce heat to medium-low, cover, and cook until radishes can be easily pierced with tip of paring knife, 3 to 5 minutes. Stir in asparagus, cover, and cook until tender, 3 to 5 minutes.
Off heat, stir in peas, cover, and let sit until heated through, about 5 minutes. Discard thyme sprigs and bay leaf. Stir in tarragon and season with salt and pepper to taste. Serve.
