Asparagus And Peas With Warm Tarragon Vinaigrette

• 3 quarts water
• 2 cups fresh or frozen green peas, thawed
• 1 1/2 pounds asparagus, trimmed and halved crosswise
• 1 pound sugar snap peas
• 5 center-cut bacon slices
• 3 tablespoons extra-virgin olive oil
• 3/4 cup chopped shallots
• 2 tablespoons tarragon vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped fresh tarragon
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons grated lemon rind

1. Bring 3 quarts water to a boil in a large Dutch oven over high heat. Add green peas, asparagus, and snap peas; cook 3 minutes. Drain; rinse under cold water. Drain.
2. Cook bacon in a large nonstick skillet over medium heat until crisp. Drain bacon on paper towels; crumble.
3. Discard all but 1 tablespoon bacon drippings; add oil to pan over medium heat. Add shallots; cook 4 minutes, stirring occasionally. Add vinegar and mustard; cook 30 seconds. Add asparagus mixture, tarragon, salt, and pepper; cook 1 minute. Remove from heat; stir in crumbled bacon and rind.

water, green peas, sugar, center, extravirgin olive oil, shallots, tarragon vinegar, mustard, tarragon, kosher salt, black pepper, lemon rind

Taken from www.myrecipes.com/recipe/asparagus-peas-warm-tarragon-vinaigrette (may not work)