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| {can hardly wait to wander the outdoor flower market} |
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| {can hardly wait for warm lighting on photo subjects} |
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| {can hardly wait to style with peonies when they are really in season} |
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| {can hardly wait for spring onions} |
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| {can hardly wait to make this recipe} |
Spring Ragout Recipe
This spring ragout can take five minutes to pull together or fifty - depending on how much shelling you are willing to do. The basic idea is this - take fava beans, fresh green peas, and skinny green asparagus stems and cook until bright and vibrant - barely any time at all. Finish them off with the smallest splash of cream, a hint of lemon zest, and a dusting of freshly grated cheese. I'll be the first to say a recipe like this really shines when you use farmer's market fresh favas and peas - but I recognize that not everyone has the time (or inclination) to sit around double shelling fava beans. Never mind the fact that some of you are still snowed in ;)
The good news is that you can make a quick, end-of-a-busy-day version of this spring ragout using whatever fresh ingredients you have prepped on hand, supplemented by an ingredient or two from the deep freeze. Frozen peas work nicely in a recipe like this, and I've even come across frozen pre-shelled fava beans at Whole Foods Market. All told this recipe creates a skillet full of beautiful, bright, healthy, deliciousness. And for those of you looking for a vegan version, omit the dairy and you still have a wonderful springtime plate to enjoy.
