You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome

Ingredients

  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 cup minced red onion
  • 8 ounces baby zucchini or baby carrots
  • 12 ounces slender asparagus, trimmed, cut into halves
  • 8 ounces fresh shelled fava beans or sugar snap peas
  • 1 (14-ounce) can artichoke bottoms, drained and cut into halves
  • 1/4 cup water
  • 1/2 teaspoon coarse salt
  • Freshly ground black pepper

Instructions

  1. Heat oil in large, heavy skillet over medium heat. Add onion; sauté until soft, about 10 minutes. Add zucchini, asparagus, fava beans, artichoke bottoms and water. Cover; cook until vegetables are tender, about 8 minutes. Add salt and pepper. Serve with Milk-Braised Pork, Fava Bean Purée  and Caramelized Cipollini.
Recipe by Chef Ryan Scott for the California Milk Advisory Board.

Videos You Might Also Like

The recipe was originally published as Vegetable Ragout on Relish.com

Didn't find what you were looking for? Try another search: