Braised Spring Vegetables

Name: Braised Spring Vegetables
Yield: Serves 4
Ingredients: 1/4 cup, extra-virgin olive oil; 1 , shallot, sliced into thin rings; 2 , garlic cloves, sliced thin; 3 , fresh thyme sprigs; Pinch, red pepper flakes; 10 , radishes, trimmed and quartered lengthwise; 1 1/4 cups, water; 2 teaspoons, grated lemon zest; 2 teaspoons, grated orange zest; 1 , bay leaf; , Salt and pepper; 1 pound, asparagus, trimmed and cut into 2-inch lengths; 2 cups, frozen peas; 4 teaspoons chopped, fresh tarragon

Main Courses
Vegetables
Quick
Easter

By Aaron Furmanek ･ Appears in Cook's Country April/May 2015

It’s an unlikely scenario—early season vegetables cooked at a low simmer to amplify their fresh flavors—but it works.

SERVES 4

TIME 35 minutes

Why This Recipe Works

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