Braising can maximize the freshness of spring vegetables

  • This undated photo provided by America's Test Kitchen in April 2019 shows Braised Spring Vegetables with Tarragon in Brookline, Mass. This recipe appears in the cookbook “How to Braise Everything.” (Joe Keller/America's Test Kitchen via AP)

Braised Spring Vegetables with Tarragon

Servings: 4-6

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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

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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.

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