Braised Spring Vegetables | America's Test Kitchen

Ingredients

• 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