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Asparagus, Peas, and Radishes with Fresh Tarragon

8

To save time, the asparagus in this bright salad can be cooked, cooled, dried, and then wrapped up and refrigerated up to a day in advance.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, April 2007

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

  1. 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.

  2. 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.)

  3. 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.

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