From The Splendid Table
Serves 4
- 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
Heat oil, shallot, garlic, thyme sprigs, and pepper flakes in Dutch oven over medium heat until shallot is just softened, about 2 minutes.
Stir in radishes, water, lemon zest, orange zest, bay leaf, and 1 teaspoon salt. Cover and cook until radishes can be easily pierced with tip of paring knife, 3 to 5 minutes. Stir in asparagus and continue to cook, covered, until tender, 3 to 5 minutes.
Off heat, stir in peas and let sit, covered, until peas are heated through, about 5 minutes. Discard thyme sprigs and bay leaf. Stir in tarragon and season with salt and pepper to taste. Transfer to shallow platter and serve.
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