Recipe courtesy of Laura Calder
Save Recipe Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Put the minced shallot in a ramekin with the white wine vinegar, and set aside.

Cook the asparagus in a pot of boiling salted water until tender. Lift them out with a spider, drain, and immediately plunge into ice water to cool completely, and drain. Blanch the fava beans for 1 minute in the same boiling water, drain, plunge into ice water, drain, and peel.

Heat a thread of olive oil in a frying pan, and cook the bacon until crisp. Add the peas and favas, pour over the stock, bring to a boil, and cook until just tender, about 2 minutes. Add the asparagus to warm through. Drain the shallot and add it, discarding the vinegar. Add the olive oil, balsamic vinegar, lemon juice, salt, and pepper. Taste and adjust the seasonings. Stir through the tarragon, mint and chives, and serve.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Sauteed Sugar Snap Peas

Recipe courtesy of Ina Garten

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Pasta, Pancetta and Peas

Recipe courtesy of Sunny Anderson

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Roasted Asparagus and Peas

Recipe courtesy of Ree Drummond

Fresh Pea Soup

Recipe courtesy of Ina Garten

Lemon and Pea Alfredo

Recipe courtesy of Giada De Laurentiis

Pappardelle With Snap Peas

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories