Spring Green Vegetable Ragout – a delicious recipe with beans, verts, sugar, fresh asparagus, white, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Take the big pods off the favas and then peel each bean by first blanching them for 30 seconds in boiling water and then running them under cold water to stop the cooking.", "Trim both ends off the haricots verts and the sugar snaps. String if necessary.", "Cut a 3-inch tip off each asparagus-set aside and save. Trim the tough bottoms. And cut the asparagus stalks into 3 inch lengths and then vertically in halves or thirds depending on thickness.", "Wash all together.", "Boil a very large pot of salted water and cook all the vegetables together until just done.", "Meanwhile blend together in a food processor unsalted butter and chopped black truffle-the more truffle the better. Amount depends on number of people.
2
*Or use purchased truffle butter or truffle oil.", "Toss well with the vegetables while hot IN A HOT SERVING BOWL. Salt and pepper to taste. Serve immediately as a first course."]
1218
kcal
Calories
55
g
Fat
170
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 pounds fresh fava beans, 1 pound haricots verts (French green beans), 1 pound sugar snap peas, 1 pound fresh asparagus, and more.
Yes, Spring Green Vegetable Ragout falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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