Asparagus and Peas with Creamy Tarragon Dressing

Name: Asparagus and Peas with Creamy Tarragon Dressing
Prep time: 5 min
Total time: 25 min
Yield: 8 Servings
Ingredients: 2 tablespoons cru00e8me frau00eeche; 1 tablespoon whole milk; 2 teaspoons mayonnaise; 1 teaspoon fresh lemon juice; 1 teaspoon Dijon mustard; 2 teaspoons chopped fresh tarragon, plus more for sprinkling; 2 tablespoons unsalted butter; 1 pound asparagus, ends trimmed, cut into 1u00bd-inch pieces on a diagonal; u00bc cup shallots, minced; Kosher salt; Pepper; 10 ounces frozen peas, thawed

By admin Sauce, Side dish, Vegetarian Sautéing

April 22, 2019

Brighten up your dinner table with Asparagus and Peas with Creamy Tarragon Dressing. This simple side dish is tossed with a bright, tangy dressing. Delicious hot, at room temperature or chilled. Tarragon was very popular in the '80s food scene and has a warm, sweet, anise/minty aroma and flavor and is indispensable in classic French cooking.

Prep: 5 mins
Cook: 20 mins
Yields: 8 Servings

Ingredients

2 tablespoons crème fraîche

1 tablespoon whole milk

2 teaspoons mayonnaise

1 teaspoon fresh lemon juice

1 teaspoon Dijon mustard

2 teaspoons chopped fresh tarragon, plus more for sprinkling

2 tablespoons unsalted butter

1 pound asparagus, ends trimmed, cut into 1½-inch pieces on a diagonal

¼ cup shallots, minced

Kosher salt

Pepper

10 ounces frozen peas, thawed

Directions

1In small bowl, whisk together crème fraîche, milk, mayonnaise, lemon juice, mustard and ¼ teaspoon each salt and pepper. Stir in tarragon. Set aside.

2Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4 - 5 minutes.

3Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp. Add the peas and cook about one minute more until the peas are warmed through.

4Drizzle with half of dressing and sprinkle with cracked pepper and additional tarragon if desired. Serve with remaining dressing.

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