Spring Vegetable Ragout

asparagus rgout dish.jpg

As spring vegetables become available, the sun reminds us to lighten our food choices. Asparagus, peas, leeks, and radishes are the first to appear in the garden. The addition of pancetta or bacon and soft boiled eggs adds a light protein accompaniment. The herbs enhance the fresh flavors of the dish. Serve this for brunch or supper in the springtime sunshine.                                          

asparagus ragout ingred.jpg

4 entrée servings

INGREDIENTS:

½ cup filtered water

½ cup pancetta or thick-sliced bacon, diced

2 tablespoons extra virgin olive oil

1 leek, white and pale green halved lengthwise and ¼-inch slices

1 bunch asparagus, trimmed, cut into 1-inch pieces (about 2 ½ cups)

½ cup dry white wine or chicken broth

1 teaspoon Dijon mustard

1 bunch radishes quartered (about 12 radishes)

1 cup peas, blanched fresh or thawed from frozen

Sea salt and black pepper to taste

2 tablespoons  fresh mint leaves

2 tablespoons  Italian parsley leaves

2 tablespoons  fresh dill leaves

4 eggs steamed for 7 minutes then quickly cooled with cold water, peeled, halved

DIRECTIONS:

  1. In a non-reactive saucepan, bring the water and pancetta or bacon to a boil. Simmer for two minutes. Drain and heat with the olive oil until it shimmers. Add the leeks and stir until softened, about two minutes. Add the asparagus, wine, and mustard. Cook for two minutes, then add the radishes. Cover the pan and simmer until all are tender about four minutes. Add the peas and remove them from the heat. Taste, Think, Transform with salt and pepper.

  2. Transfer to soup-plate bowls. Top with herbs and eggs cut in half. Serve warm.

Spring Vegetable Ragout

Spring Vegetable Ragout
Yield: 4 servings
Author:
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
As spring vegetables become available, the sun reminds us to lighten our food choices. Asparagus, peas, leeks, and radishes are the first to appear in the garden. The addition of pancetta or bacon and soft boiled eggs adds a light protein accompaniment. The herbs enhance the fresh flavors of the dish. Serve this for brunch or supper in the springtime sunshine.

Ingredients

  • ½ cup filtered water
  • ½ cup pancetta or thick-sliced bacon, diced
  • 2 tablespoons extra virgin olive oil
  • 1 leek, white and pale green halved lengthwise and ¼-inch slices
  • 1 bunch asparagus, trimmed, cut into 1-inch pieces (about 2 ½ cups)
  • ½ cup dry white wine or chicken broth
  • 1 teaspoon Dijon mustard
  • 1 bunch radishes quartered (about 12 radishes)
  • 1 cup peas, blanched fresh or thawed from frozen
  • Sea salt and black pepper to taste
  • 2 tablespoons fresh mint leaves
  • 2 tablespoons Italian parsley leaves
  • 2 tablespoons fresh dill leaves
  • 4 eggs steamed for 7 minutes then quickly cooled with cold water, peeled, halved

Instructions

  1. In a non-reactive saucepan, bring the water and pancetta or bacon to a boil. Simmer for two minutes. Drain and heat with the olive oil until it shimmers. Add the leeks and stir until softened, about two minutes. Add the asparagus, wine, and mustard. Cook for two minutes, then add the radishes. Cover the pan and simmer until all are tender about four minutes. Add the peas and remove them from the heat. Taste, Think, Transform with salt and pepper.
  2. Transfer to soup-plate bowls. Top with herbs and eggs cut in half. Serve warm.

Calories

304.64

Fat (grams)

21.55

Sat. Fat (grams)

6.10

Carbs (grams)

11.74

Fiber (grams)

3.54

Net carbs

8.20

Sugar (grams)

4.04

Protein (grams)

11.50

Sodium (milligrams)

196.54

Cholesterol (grams)

199.23

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Asparagus, peas, springtime, vegetables
brunch, supper
American
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Linda HierholzerBRUNCHComment