Braised Spring Vegetables
It’s an unlikely scenario—early season vegetables cooked at a low simmer to amplify their fresh flavors—but it works.
Why This Recipe Works
Believe it or not, the unconventional route of cooking spring vegetables low and slow makes a vibrant, fresh-tasting dish. We add early season radishes, asparagus, and peas to our braising liquid in stages to ensure that each cooks at its own rate and maintains a crisp texture. Shallot, red pepper, garlic, and bay leaf provide a savory base to the braising liquid, citrus offers a sharp kick, and a finishing sprinkle of tarragon imparts freshness. Serve these vegetables immediately for the clearest flavor.