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March 28, 2016

Asparagus and Peas with Warm Tarragon & Vinaigrette

Oh my goodness this was so good!
I loved the combination of flavors and the fresh asparagus came out of my garden.

I added it to my meal plan service after serving it at our last Cooking Light Dinner. I also prepared the Black Pepper and Herb Mashed Potatoes out of the same March 2016 issue.

More great recipes from Cooking Light Magazine at our March cooking light dinner club.

The host prepared a fabulous Cod dish and we enjoyed a wonderful salad of mixed greens, turnips and shaved parmesan with a creamy vinaigrette and decadent Lemon Squares. The appetizer was a bonus specialty- one that we all love, jalapeno poppers.

Serves 8
Prep Time: 13 minutes
Total Time: 20 minutes

136 cal./serving
15 g. CHO


5 slices lean bacon
1 tablespoon olive oil or other cooking oil
¾ cup shallots or sweet onion, finely chopped
2 cups fresh or frozen green peas, thawed
1 ½ pound asparagus, trimmed and halved
1 pound sugar snap peas
2 tablespoons white wine vinegar
1 ½ tablespoons fresh tarragon, chopped
1 teaspoon Dijon mustard
Kosher salt and freshly cracked black pepper, to taste
1 ½ teaspoons lemon zest


Cook bacon in a large non stick skillet over medium heat until crisp.
Drain bacon on paper towels, crumble.

Discard all but 1 tablespoons bacon drippings and add oil to pan. Add shallots and cook until translucent. Add vinegar, tarragon, salt and pepper and stir to combine.

Add peas, sugar snap peas and asparagus. Stir to coat vegetables. Cook about 4 minutes or until asparagus is crisp tender. Remove from heat, add bacon and lemon zest.

Cooking Wiser

I modified the recipe slightly to save a step and to maximize the flavor. I try not to ever blanche or pre boil vegetables simply because you lose flavor and nutrients into the water. So try it my way and I hope you will agree it is a fabulous dish.

Posted by terri at March 28, 2016 10:30 PM