Spring Vegetables with Lemon and Tarragon

Name: Spring Vegetables with Lemon and Tarragon
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 20
Cuisine: Global
Ingredients: 397 grams large artichoke hearts, drained, rinsed, quartered lengthwise; 227 grams asparagus, trimmed, cut into 2-inch pieces; 227 grams carrots, halved lengthwise and cut into 2-inch pieces; 2 Tbsps chopped fresh tarragon; 237 milliliters frozen baby lima beans, thawed; 227 grams green beans, trimmed, cut into 2-inch pieces; 2 Tbsps lemon juice (from 1 large lemon); 237 milliliters frozen pearl onions, thawed; 237 milliliters frozen petite peas, thawed; 20 servings Salt and pepper; 237 milliliters sugar snap peas, trimmed; 4 Tbsps unsalted butter

Spring Vegetables with Lemon and Tarragon is a gluten free and vegetarian recipe with 20 servings. One portion of this dish contains around 2g of protein, 4g of fat, and a total of 74 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced hor d'oeuvre for Spring. Head to the store and pick up salt and pepper, asparagus, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

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.

Ingredients you will need

Water

Carrot

Salt

Equipment you will use

Slotted Spoon

Baking Sheet

Paper Towels

Sauce Pan

Bowl

Add onions to pan and simmer for 4 minutes. Adjust the heat as necessary to maintain a simmer.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Transfer cooled carrots from ice water to prepared baking sheet.

Ingredients you will need

Water

Carrot

Equipment you will use

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.)

Ingredients you will need

Baby Lima Beans

Sugar Snap Peas

Green Beans

Vegetable

Asparagus

Water

Onion

Ice

Equipment you will use

Paper Towels

Bowl

Melt butter in a large skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add vegetables, including peas and artichoke hearts. Stir gently until heated through, about 5minutes. Stir in tarragon and lemon juice and season with salt and pepper.

Ingredients you will need

Artichoke Hearts