Asparagus and Pea Ragout

Asparagus and Pea Ragout

Only three weeks of asparagus season left to go. This is a simple dish of fresh vegetables and to me at least the star of the show are the fresh peas.

Asparagus and Pea Ragout

Adapted from The Art of Simple Food by Alice Waters


3/4 pound green peas
3/4 pound green asparagus
3 Tbsp butter, divided
3 spring onions, trimmed and sliced
1/2 cup water
1 Tbsp parsley, chopped


Shell the peas and snap off the ends of the asparagus. Slice the asparagus at an angle into inch-long pieces. Heat 2 Tbsp butter in a pan and add the spring onions. Cook for about 4 minutes. Add the water, salt.asparagus and peas and cook for about 5 minutes until tender. Add the rest of the butter and the parsley. Adjust the salt to taste.

1 comment:

Jeanne said...

Such a beautiful green color. It's too bad that we can't hang on to asparagus season for longer.