Braised Spring Vegetables

This is a gently cooked dish of early season vegetables. They come out a bit soggy, but tender and flavourful.

Ingredients

• ¼ cup olive oil
• 1 shallot, sliced into thin rings
• 2 garlic cloves, sliced thin
• 3 fresh thyme sprigs
• a pinch of red pepper flakes
• 10 radishes, trimmed and quartered lengthwise
• 2 tsp grated lemon zest
• 2 tsp grated orange zest
• 1 bay leaf
• 1 lb asparagus, trimmed and cut into 2" lengths
• 2 cups frozen peas
• 4 teaspoons chopped fresh tarragon

Procedure

1. Heat oil, shallot, garlic, thyme, and pepper flakes in a dutch oven over medium heat until the shallot is just softened, about 2 minutes.
2. Stir in radishes, lemon zest, orange zest, bay leaf, 1 tsp salt, and 1¼ cups water. Cover and cook until radishes can be easily pierced with a sharp knife, 3-5 minutes.
3. Stir in asparagus and continue to cook, covered, until tender, 3-5 minutes.
4. Remove from heat and stir in peas. Let stand, covered, until peas are warmed through, about 5 minutes.
5. Discard thyme sprigs and bay leaf. Stir in tarragon and season with salt and pepper to taste. Serve.