Spring Vegetable Ragout

  • Servings: 4

Source: The Martha Stewart Show, April 2007


  • 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


  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.


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