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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Spring Vegetables With Lemon And Tarragon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions