Best 8 Asparagus Peas And Radishes With Fresh Tarragon Recipes
In the realm of culinary delights, the vibrant combination of asparagus, peas, and radishes takes center stage, offering a symphony of flavors and textures that awakens the senses. These springtime gems, when paired with fresh tarragon, create a dish that is both visually stunning and tantalizing to the taste buds. This article presents a collection of delectable recipes that showcase this harmonious trio, each offering a unique interpretation of this seasonal bounty. From a refreshing salad bursting with color and crunch to a hearty frittata packed with savory goodness, these recipes capture the essence of spring and celebrate the beauty of fresh, local ingredients. Whether you're seeking a light and refreshing side dish or a satisfying main course, these culinary creations are sure to delight your palate and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
ASPARAGUS, PEAS, AND RADISHES WITH FRESH TARRAGON
To save time, the asparagus in this bright salad can be cooked, cooled, and dried, and then wrapped up and refrigerated up to a day in advance.
Categories spring peas radishes asparagus spring vegetables vegetarian side dish tarragon
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
ASPARAGUS, PEAS, AND RADISHES WITH FRESH TARRAGON
To save time, the asparagus in this bright salad can be cooked, cooled, dried, and then wrapped up and refrigerated up to a day in advance.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 93 g, Fat 5 g, Fiber 4 g, Protein 4 g
SAUTEED TARRAGON RADISHES
Who says radishes only belong in salads? These sauteed radishes are cooked in wine and tarragon, and may just change the way you look at radishes forever. They can be served on their own, or added to your favorite au gratin recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a 6-qt. stockpot, heat butter over medium heat. Add radishes; cook and stir 2 minutes. Stir in wine; increase heat to medium-high. Cook, uncovered, until radishes are crisp-tender, 8-10 minutes. Stir in tarragon, salt and pepper.
Nutrition Facts : Calories 108 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 188mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein.
TARRAGON ASPARAGUS
I grow purple asparagus, so I'm always looking for new ways to prepare it. Recently, my husband and I discovered how wonderful any color of asparagus tastes when it's grilled. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- On a large plate, toss asparagus with oil, salt and pepper. Grill, covered, over medium heat 6-8 minutes or until crisp-tender, turning occasionally and basting frequently with honey during the last 3 minutes. Sprinkle with tarragon.
Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED ASPARAGUS AND PEAS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 12 servings
Number Of Ingredients 7
Steps:
- Zest the lemons and lay out the zest to dry it slightly, about 30 minutes.
- Preheat the oven to 450 degrees F.
- Mix the lemon zest with the salt in a small bowl and set aside. Cut 2 of the lemons in half and set aside.
- Drizzle the asparagus with olive oil on a baking sheet and toss to coat. Roast until the asparagus have some blackened bits, about 10 minutes. Sprinkle the peas all over the asparagus, toss and squeeze on the juice of the 2 cut lemons. Return to the oven for 3 minutes.
- Serve on a big platter and sprinkle with the lemon salt, basil and parsley before serving.
ASPARAGUS, PEAS, AND RADISHES WITH TARRAGON
Steps:
- Prepare a large ice-water bath, and line a baking sheet with a double thickness of paper towels.
- Cook asparagus in a pot of boiling salted water until crisp-tender, 3 to 4 minutes. With a slotted spoon, transfer to the ice bath. Let cool completely, then transfer to lined baking sheet and pat dry.
- Heat butter in same pot over medium. Add asparagus and peas. Cover and cook, stirring occasionally, until heated through, 6 to 8 minutes. Remove from heat; stir in radishes and tarragon. Season with salt and pepper; serve.
- nutrition information
- (Per Serving)
- Calories: 93
- Fat: 4.6g (2.8g Saturated Fat)
- Protein: 4.4g
- Carbohydrates: 10.3g
- Fiber: 4.1g
POTATO SALAD WITH RADISHES, ASPARAGUS AND PEAS
Make and share this Potato Salad With Radishes, Asparagus and Peas recipe from Food.com.
Provided by Vicki in AZ
Categories Potato
Time 14m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put potatoes in a saucepan and cover with salted water. Boil until tender, about 2 minutes. Add asparagus and peas and boil another 2 minutes until barely tender. Drain. Add vinegar and mix. Chill and mis with tarragon dressing.
Nutrition Facts : Calories 266.3, Fat 5.8, SaturatedFat 1.2, Cholesterol 5.8, Sodium 433, Carbohydrate 48.5, Fiber 7, Sugar 5.2, Protein 7.3
ASPARAGUS, SNOW PEA, AND RADISH SALAD
This recipe came from a close family friend. We have it every Easter and it's always a hit! Thanks Sharon!
Provided by NutritionSuz
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 1h12m
Yield 6
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
- Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
- Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 8.7 g, Fat 7.2 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 298.2 mg, Sugar 4.3 g
Tips:
- Choose fresh, tender asparagus, peas, and radishes. Look for asparagus spears that are bright green and have tight tips. Peas should be plump and sweet. Radishes should be firm and crisp.
- Wash the vegetables thoroughly before cooking. This will remove any dirt or debris.
- Cook the vegetables until they are tender but still retain their bright color. Overcooking will make the vegetables mushy and lose their flavor.
- Use fresh tarragon for the best flavor. Tarragon has a delicate, slightly anise-like flavor that pairs well with the vegetables in this dish.
- Serve the vegetables immediately after cooking. This will ensure that they are at their best flavor.
Conclusion:
This asparagus, peas, and radishes dish is a simple but delicious side dish that is perfect for spring. The fresh vegetables are cooked to perfection and tossed with a light vinaigrette dressing. The tarragon adds a touch of herbal flavor that brightens up the dish. This dish is a great way to enjoy the flavors of spring.
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