WHY THIS RECIPE WORKS Braising asparagus is an unexpected but delightful way to capitalize on its tender springtime freshness. To turn our early season asparagus into a side dish, we started by softening minced shallot in
olive oil with additional aromatics. To build a flavorful braising liquid, we poured in water and lemon and orange zest and dropped in a bay leaf. Adding the vegetables in stages ensured that each cooked at its own rate and maintained a crisp texture. Peppery radishes, which turned soft and sweet with cooking, nicely complemented the greener notes of asparagus and peas (frozen peas were reliably sweet, and adding them off the heat
prevented overcooking). In no time at all, we had a simple, warm dish of radiant vegetables in an invigorating, complex broth, proof positive that braising can bring out the best in even the most delicate flavors. The addition of chopped fresh tarragon was a final nod to spring. Look for asparagus spears no thicker than ½ inch.

Serves 4 to 6

TOTAL TIME: 30 minutes

INGREDIENTS

• 1/4 cup extra-virgin olive oil
• 1 shallot, sliced into thin rounds
• 2 garlic cloves, sliced thin
• 3 fresh thyme sprigs
• Pinch red pepper flakes
• 10 radishes, trimmed and quartered
• 1 1/4 cups water
• 2 teaspoons grated lemon zest
• 2 teaspoons grated orange zest
• 1 bay leaf
• Salt and pepper
• 1 pound thin asparagus, trimmed and cut into 2-inch lengths
• 2 cups frozen peas
• 4 teaspoons chopped fresh tarragon

INSTRUCTIONS

1. Cook oil, shallot, garlic, thyme sprigs, and pepper flakes in a Dutch oven over medium heat until shallot is just softened, about 2 minutes.
2. Stir in radishes, water, lemon zest, orange zest, bay leaf, and 1 teaspoon salt and bring to simmer.
3. Reduce heat to medium-low, cover, and cook until radishes can be easily pierced with tip of paring knife, 3 to 5 minutes.
4. Stir in asparagus, cover, and cook until tender, 3 to 5 minutes.
5. Off heat, stir in peas, cover, and let sit until heated through, about 5 minutes.
6. Discard thyme sprigs and bay leaf.
7. Stir in tarragon and season with salt and pepper to taste.
8. Serve.