I used to think that 'ragout' meant 'soggy vegetables' in French. Not so with this dish. I couldn't believe how fresh and delicious everything tasted. Not an overcooked, mushy vegetable in sight. And, it is a great tribute to what is at the market, or growing in your gardens, right now.
Ingredients:
Leeks
Vidalia onion
Asparagus
Sugar snap peas
Crimini mushrooms
Salt and pepper
Chives
Tarragon
Parsley
Cut everything up. To keep it appetizing - for me - I sliced the leeks and onions very thin. I cut the asparagus and snap peas on a sharp diagonal.
Sweat the leeks and onion in half butter/half olive oil. This should take about 25 minutes. Add salt and pepper to taste.
Add the asparagus - cook a little; add the sugar snap peas - cook a little more; add the mushrooms and cook for a few minutes.
Then, with about a minute left to cook - add the chopped up herbs.
******
We had this as a side dish with dinner last night. It was so yummy, that before we knew it, we had eaten four servings of vegetables. Sneaky!
3 comments:
Tracey, I love your blue pottery!
:o)
Betsy
Thanks! Wanna know the *best* part - most of the pieces are from three very thoughtful people in my life - my husband, my mom and my mother-in-law.
Awwwww......
:o)
Betsy
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