
Asparagus Ragout for a transitional season

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This ragout is on my menu when Im ready for spring but its not altogether ready for me. In this transitional dish, the peas and asparagus are the link to spring, but the rest of the vegetablescarrots, rainbow chard, mushroomshang back a bit, still in winter. As this is not a hefty stew, you'll want to include a more substantial component in your meal, but make it something that doesnt need any of your attentionbaked ricotta cheese with pepper and thyme or the sautéed cheese. Or you might consider slipping a few cooked ravioli into the stew at the end. Serve a Sonoma Sauvignon Blanc. It will stand up to the asparagus and the beurre blanc.
ingredients
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serves: 4
THE BEURRE BLANC:
1/4 cup white wine vinegar or Champagne vinegar
1/4 cup dry white wine or Champagne
2 tablespoons finely diced shallot
sea salt and freshly ground pepper
6-8 tablespoons cold butter, cut into small pieces
THE RAGOUT:
1 bunch rainbow chard, with stems
sea salt and freshly ground pepper
2 tablespoons butter
5 teaspoons olive oil
1/3 cup finely diced onion or leek
8-12 slender carrots, halved lengthwise
1/2 cup dry white wine
1 1/2 pounds asparagus (the tough ends snapped off, thick stalks peeled and cut into 3-inch lengths)
1/4 pound edible-pod peas and/or snow peas, trimmed
3/4 pound fresh shiitake or cremini mushrooms (stems removed, the larger caps quartered or halved, the smaller ones left whole)
2 tablespoons minced chervil or a mixture of parsley and tarragon
Servings Per Recipe: 4
Amount per Serving
Calories: 451
- Total Fat: 29.9 g
- Saturated Fat: 15.6 g
- Trans Fat: 0.9 g
- Cholesterol: 61.5 mg
- Sodium: 325.3 mg
- Total Carbs: 32 g
- Dietary Fiber: 10.3 g
- Sugars: 13.4 g
- Protein: 8.5 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012