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add to shopping list 1 1/4 pounds slender asparagus spears, trimmed Nonstick vegetable oil spray 1/4 cup finely chopped shallots 2 cups frozen petite peas (about 9 ounces), thawed 3/4 cup canned low-salt chicken broth 3 teaspoons minced fresh tarragon 6 3-ounce bonele [...]
Read the recipe at epicurious.com
