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

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Appears in Cook's Country April/May 2015

Main Courses

Vegetables

Quick

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

SERVES4

TIME35 minutes

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 o...

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