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Asparagus and Peas with Warm Tarragon Vinaigrette
Ingredients
  • 3 quarts water
  • 2 cups fresh or frozen green peas, thawed
  • 1 ½ pounds asparagus, trimmed and halved crosswise
  • 1 pound sugar snap peas
  • 5 center-cut bacon slices
  • 3 tablespoons extra-virgin olive oil
  • ¾ cup chopped shallots
  • 2 tablespoons tarragon vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh tarragon
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 ½ teaspoons grated lemon rind
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