As spring weather coaxes the trees to produce new leaves and the grass to return to a lush color, the garden yields the growing season's best green vegetables: artichokes, asparagus, fiddleheads, peas and baby spinach.
Knowing that the season for spring vegetables is short, we try to eat our fill of these new crops. They are delicious enough to stand on their own. Artichokes, either stuffed or braised in olive oil, garlic and herbs, become a meal in themselves. Asparagus spears, coated in olive oil and grilled until tender and slightly charred, will make you forget about the rest of the meal.
We collected asparagus and baby peas and paired them with cubed ham for a spring stew. Unlike winter stews using beef, pork or lamb cubes that require long, slow braising, this recipe can be on the table in about 20 minutes. The broth is light, and the vegetables stay crisp-tender. Soak up the broth with a good crusty bread.
HAM, SPRING PEA AND ASPARAGUS STEW
1 tablespoon oil
2 cups chopped onion
4 cloves garlic, sliced
2 cups ham, cut into 1- inch cubes
1 cup white wine
1 cup chicken broth or stock
1 bunch asparagus, ends trimmed and cut into 2-inch pieces
2 cups baby peas
1 tablespoon butter
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup grated Parmesan cheese
Heat oil in a heavy-bottom pot over medium-high heat. Add the onions and cook for 2 minutes or until lightly caramelized. Add the sliced garlic and ham and cook for 2 minutes, stirring occasionally. Pour in white wine and simmer until reduced by half. Pour in the chicken broth or stock and return to a simmer. Add the asparagus, return to a simmer and cook for 1 minute. Add the peas, and cook for 2 minutes. Stir in the butter. Season with salt and pepper, and add the grated Parmesan cheese just before serving. Serves 4.
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