Asparagus and Peas with Warm Tarragon Vinaigrette

8 ? 10 Servings
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  • 3 quarts water
  • 1 1/2 pounds fresh asparagus, trimmed and cut in half
  • 2 cups fresh or frozen green peas, thawed
  • 1 pound sugar snap peas
  • 5 slices center-cut bacon
  • 3 tablespoons extra-virgin olive oil
  • 3/4 cup chopped shallots
  • 2 tablespoons tarragon vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh tarragon
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoons grated lemon rind


  1. Bring water to a boil in a large Dutch oven over high heat. Add asparagus, green peas and sugar snap peas. Cook 3 minutes. Drain; rinse under cold water. Drain well.
  2. Cook bacon in a large skillet over medium heat until crisp. Drain bacon on paper towels; crumble.
  3. Discard all but 1 tablespoon bacon drippings; add olive oil to pan. Add shallots and cook over medium heat for about 4 minutes, stirring occasionally. Add vinegar and mustard, cook 30 seconds. Add asparagus mixture, tarragon, salt and pepper. Cook 1 minute. Remove from heat; stir in bacon and lemon rind.