Wednesday, March 31, 2010
Spring Vegetable Ragout
From the kitchen of One Perfect Bite...Despite a forecast of bad weather, we're heading to the coast for the holiday. Bob and I both love the sea and, strange as it might seem, we love it most when it's raging and buried in drifts of fog. This has the makings of our kind of weekend. Pounding waves and screeching gulls will be music to our ears. While we'll do some eating out, provisions for Easter dinner will come with us. The traveling larder will include gravlaxs, double-cut lamb chops and the fixing for soy glazed potatoes and this lovely vegetable ragout. Dessert will probably be a simple lemon pudding with apricot sauce. The ragout comes from Alice Waters, who does simple better than the legions who try to imitate her. I absolutely love this recipe and the bright shot of green it puts on any table. Three basic ingredients are quickly cooked in what becomes a light butter sauce. If not overcooked the ragout would be fit for Lucullus. The downside of this is the amount of chopping required to bring the dish to the table. That is the only downside. The beautiful ragout, especially if made with the very freshest of vegetables, will bring Spring to your table. Here's the recipe.
Spring Vegetable Ragout...from the kitchen of One Perfect Bite, courtesy Of Alice Waters
3/4 pounds fresh green peas (See Cook's Note)
3/4 pound asparagus
3 spring onions (about 3/4 cup sliced)
3 tablespoons butter, divided use
1/2 cup water
1 tablespoon chopped parsley or chervil
Salt and pepper to taste
1) Shell fresh peas or thaw 1 cup frozen petite peas under cold running water. Set aside. Snap tough ends from asparagus. Discard. Slice stalks into diagonal slices 1/4-inch thick. Cut tips into 1-1/2-inch pieces. Set aside. Trim and thinly slice spring onions.
2) Melt 2 tablespoons butter in a large heavy bottomed skillet. Add onions and cook over medium heat until soft, about 4 to 5 minutes. Add asparagus and peas; stir to combine. Add water and cook until vegetables are just tender, about 4 to 5 minutes. Add reserved 1 tablespoon butter and parsley or chervil. Add salt and pepper to taste. Serve hot. Yield: 4 servings.
Cook's Note: If fresh peas are not available, substitute 1 cup best quality thawed frozen peas.
You might also enjoy these recipes:
Moroccan Carrots - One Perfect Bite
Sugar Snap Peas with Sesame - One Perfect Bite
Green Beans with Sesame Miso Sauce - One Perfect Bite