Easy Side Dishes
Lucinda Scala Quinn prepares an asparagus, pea, and radish side dish and a leek and potato galette from Everyday Food magazine.
Asparagus, Peas, and Radishes with Fresh Tarragon
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Easy Side Dishes
Lucinda Scala Quinn prepares an asparagus, pea, and radish side dish and a leek...
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Everyday Food, April 2007
- Prep Time 10 minutes
- Total Time 25 minutes
- Yield Serves 8
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Ingredients
- 3 pounds asparagus, tough ends discarded, cut into 2-inch pieces
- 3 tablespoons butter
- 1 package (10 ounces) frozen peas, thawed
- 1 bunch (about 1 pound) radishes, greens discarded, halved and thinly sliced
- 1/3 cup fresh tarragon, coarsely chopped
- Coarse salt and ground pepper
Directions
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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.
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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.)
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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.
sounds delicious!