I discovered this recipe on The Splendid Table last week, and oh my did it have my mouth watering as I listened to Ashley Moore beautifully describe the lovely flavors of this delicate spring recipe. Cooking veggies low and slow brings out a unique set of flavors that pair wonderfully with this savory, yet zesty and light braising liquid.

Recipe from: Ashley Moore from America’s Test Kitchen


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

For full recipe click here.


*The featured image is a stock photo meant to represent this dish.