Name: Spring-Greens Tonic
Prep time: 40 min
Total time: 1 h 10 min
Ingredients: 1/2 pound baby yellow potatoes; 4 spring onions, white parts only, thinly sliced into rounds; 3 cloves garlic, peeled; Coarse salt and freshly ground pepper; 10 sprigs mint, plus 1/4 cup leaves; 6 sprigs tarragon, plus 1/4 cup leaves; 1 dried bay leaf; 1 pound pencil asparagus, trimmed and cut into 1-inch piece, tips reserved; 1 cup shelled fresh chickpeas; 2 cups sugar snap peas, trimmed and halved on the bias; 10 leaves Bibb lettuce, torn into large pieces; 3 cups peppery spring greens, such as baby mustard, sorrel, or radish sprouts, sliced into ribbons if large; Extra-virgin olive oil, for drizzling

In a large pot, combine potatoes, onions, garlic, 1 tablespoon salt, and 10 cups water. Wrap mint and tarragon sprigs and bay leaf in cheesecloth and tie with kitchen twine; add to pot. Bring to a boil, then reduce heat to low and cook, partially covered, until potatoes are just tender, about 12 minutes. Add asparagus, chickpeas, and snap peas; simmer until tender, about 10 minutes. Lightly crush potatoes and garlic.

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Spring-Greens Tonic

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