Spring Vegetables With Lemon And Tarragon Recipe

Name: Spring Vegetables With Lemon And Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound small carrots, halved lengthwise and cut into 2-inch pieces; Salt and pepper; 1 cup frozen pearl onions, thawed; 1/2 pound asparagus, trimmed, cut into 2-inch pieces; 1/2 pound green beans, trimmed, cut into 2-inch pieces; 1 cup sugar snap peas, trimmed; 1 cup frozen baby lima beans, thawed; 4 tablespoons unsalted butter; 1 cup frozen petite peas, thawed; 1 14-oz. can large artichoke hearts, drained, rinsed, quartered lengthwise; 2 tablespoons chopped fresh tarragon; 2 tablespoons lemon juice (from 1 large lemon); Salt and pepper

Servings: persons

1/2 pound small carrots, halved lengthwise and cut into 2-inch pieces
Salt and pepper
1 cup frozen pearl onions, thawed
1/2 pound asparagus, trimmed, cut into 2-inch pieces
1/2 pound green beans, trimmed, cut into 2-inch pieces
1 cup sugar snap peas, trimmed
1 cup frozen baby lima beans, thawed
4 tablespoons unsalted butter
1 cup frozen petite peas, thawed
1 14-oz. can large artichoke hearts, drained, rinsed, quartered lengthwise
2 tablespoons chopped fresh tarragon
2 tablespoons lemon juice (from 1 large lemon)
Salt and pepper

1
Line a large, rimmed baking sheet with paper towels. Put carrots in a large saucepan, cover with water and stir in 1 tsp. salt. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered until carrots are just tender, 6 to 7 minutes. Fill a large bowl with ice water. Using a slotted spoon, remove carrots to bowl. Add onions to pan and simmer for 4 minutes. Adjust the heat as necessary to maintain a simmer.
2
Transfer cooled carrots from ice water to prepared baking sheet. Remove cooked onions to ice water; add ice to bowl as necessary. Continue to cook vegetables as follows, transferring cooked vegetables to ice water and draining on paper towels when cold: asparagus, 2 to 4 minutes; green beans, 4 to 5 minutes; sugar snap peas and baby lima beans, 2 minutes. (Vegetables can be cooked up to 5 hours ahead; cover and refrigerate. Bring to room temperature before continuing with recipe.)
3
Melt butter in a large skillet over medium heat. Add vegetables, including peas and artichoke hearts. Stir gently until heated through, about 5 minutes. Stir in tarragon and lemon juice and season with salt and pepper. Serve hot.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound small carrots, halved lengthwise and cut into 2-inch pieces, Salt and pepper, 1 cup frozen pearl onions, thawed, 1/2 pound asparagus, trimmed, cut into 2-inch pieces, and more.

Yes, Spring Vegetables With Lemon And Tarragon falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Vegetables With Lemon And Tarragon

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