from Everyday Food, April 2007 (Martha Stewart)
via Anne Halsted
serves 8
3 pounds asparagus (fatter asparagus is better), tough ends discarded,
peeled if large and cut into 2-inch pieces
3 tablespoons butter
1 package (10 ounces) frozen peas, thawed
1 bunch (about 1 pound) radishes, greens discarded, halved and thinly sliced
1/2 cup fresh tarragon, coarsely chopped
coarse salt and ground pepper
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 the ice bath. Let cool completely, then transfer to prepared baking sheet and pat dry. (You may wrap in plastic and refrigerate up to 1 day.)
In a large pot with a lid, heat butter over medium heat. 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 and serve immediately.
Quite honestly, the testers tried this apprehensively. All were totally surprised! What is so nice about this recipe is that it gives us a new vegetable option and looks pretty too.
No comments:
Post a Comment