BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

April 25 2014

Spring Veggies - Asparagus, Peas, and Radishes with Fresh Tarragon

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    Coarse salt
    Ground pepper
    3 pound(s) asparagus, tough ends discarded, cut into 2-inch pieces
    3 tablespoon(s) butter
    1 package(s) (10-ounce) frozen peas, thawed
    1 bunch(es) (1-pound) radishes, greens discarded, halved and thinly sliced
    1/3 cup(s) fresh tarragon, coarsely chopped

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.
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.)
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.