Average Rating  ? No. of Servings   8 Approximate Cost   $18.38 Comments:   Ingredients: 3.00 tbsp    olive oil-extra virgin   2.00 tbsp   lemon juice   1.00 tsp   Lemon Zest   1.00 tsp    mustard dijon   1.00 tbsp fresh   tarragon   1.00 c   Edamame Beans   2.00 bn   asparagus fresh   2.00 c   frozen peas   1.00   red onion (ea)   100.00 g   streaky bacon   0.25 tsp or to taste   black pepper   0.25 tsp or to taste   salt

Directions: 1) Snap the ends off the asparagus and slice in half crosswise. 2) Make the dressing: Mix olive oil, mustard, lemon juice, fresh tarragon and lemon zest in a medium bowl to blend. Season with salt, pepper. Set aside. 3) Cook asparagus in boiling water until just tender, about 4 minutes. Add frozen vegetables to the asparagus in the pot, then drain vegetables. Cool veges in cold water and drain well. Place in serving bowl. 4) Saute bacon in oil until crisp and set aside. Crumble when cool. Saute the onion in the bacon fat until golden brown and crisp. Transfer onion to a paper towel-lined plate. 5) Add dressing to the bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with onion and bacon. 6) DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.