Green Pea and Asparagus Ragout

1. 1

   Shell: 3/4 pound green peas

2. 2

   Snap the ends from: 3/4 pound asparagus.

3. 3

   Slice, on a slight diagonal, into slices between 1/8 and 1/4 inch thick.

4. 4

   Leave the tips 1 1/2 inches long; split them in half lengthwise if they are thick.

5. 5

   Melt, in a heavy pan over medium heat: 2 tablespoons butter.

6. 6

   Add: 3 spring onions, trimmed and sliced (about 3/4 cup).

7. 7

   Cook for 4 or 5 minutes, until soft.

8. 8

   Add the sliced asparagus and shelled peas with: 1/2 cup water, Salt.

9. 9

   Cook for 4 or 5 minutes, or until the vegetables are tender.

10. 10

    Swirl in: 1 tablespoon butter, 1 tablespoon chopped parsley or chervil.

11. 11

    Taste for salt and adjust as needed.

12. 12

    Tender young fava beans can be substituted for some or all of the peas.

13. 13

    Use sugar snap peas trimmed and sliced on the diagonal instead of the shelling peas.

14. 14

    Slice 1 or 2 stalks of green garlic and add with the asparagus and peas.

* Per serving · 4 servings · Values may vary.

No additional tips available.