New This Month

Spring Vegetable Ragout

  • Servings: 4

Source: The Martha Stewart Show, April 2007

Ingredients

  • 1 pound jumbo asparagus, trimmed
  • Coarse salt and freshly ground black pepper
  • Juice of 1/2 lemon
  • 8 baby artichokes, trimmed and quartered
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 1 cup frozen peas, thawed
  • 3 sprigs fresh thyme
  • 1/4 cup chopped mixed herbs, such as mint and parsley

Directions

  1. Prepare an ice-water bath. Bring a large saucepan of water to a boil over high heat. Add salt, return to a boil and add asparagus. Cook until just tender, drain asparagus, and immediately transfer to ice-water bath to cool. Drain from ice water and set aside.

  2. Bring a large saucepan of water and lemon juice to a boil over high heat. Add artichokes and cook until tender, about 15 minutes; drain.

  3. In a large skillet, heat 1 tablespoon butter over medium-low heat. Add shallot and cook until softened, about 1 minutes. Add asparagus, artichokes, peas, thyme, and 2 tablespoons water. Bring to a simmer and cook until heated through. Remove thyme sprigs, season with salt and pepper, and stir in chopped herbs. Add remaining tablespoon butter and swirl until melted. Serve immediately.

Reviews Add a comment