How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Spring Vegetable Ragout?

You need 9 ingredients. The key ingredients include: 3 leeks, medium, white & pale green parts only, halved lengthwise and thinly sliced into half moons, 1 tablespoon extra virgin olive oil, 1 teaspoon kosher salt, 12 ounces asparagus, trimmed and cut into 1-inch pieces, and more.

Is Spring Vegetable Ragout suitable as general?

Yes, Spring Vegetable Ragout falls under the General category and is a great choice for this type of meal.

How do I store leftover Spring Vegetable Ragout?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Vegetable Ragout Recipe

Name: Spring Vegetable Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 leeks, medium, white & pale green parts only, halved lengthwise and thinly sliced into half moons; 1 tablespoon extra virgin olive oil; 1 teaspoon kosher salt; 12 ounces asparagus, trimmed and cut into 1-inch pieces; 1 cup water; 6 ounces sugar snap peas, cut into 1-inch pieces; 1 teaspoon Dijon mustard; 1 tablespoon butter, unsalted; 1 tablespoon mined fresh herb, whatever you have handy

Try this homemade Spring Vegetable Ragout recipe the whole family will love. Made with leeks, extra virgin olive oil, kosher salt and water. Easy step-b…

This Spring Vegetable Ragout relies on simple, everyday ingredients such as extra virgin olive oil, kosher salt, water and dijon mustard. It comes together quickly and makes 4 servings, at about 241 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

3 leeks, medium, white & pale green parts only, halved lengthwise and thinly sliced into half moons
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
12 ounces asparagus, trimmed and cut into 1-inch pieces
1 cup water
6 ounces sugar snap peas, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 tablespoon butter, unsalted
1 tablespoon mined fresh herb, whatever you have handy

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Quick Info

Servings
4 servings
Calories
241 kcal
Category
General

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Spring Vegetable Ragout

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