Spring Vegetable Ragout
Served as a simple side dish or over cooked pasta or polenta. Spring Vegetable Ragout tastes fresh and delicious with minimal effort. As a main dish, serve over Cheesy Soft Polenta with a sunny side up egg each per serving.
Ingredients
- 4 tbsp butter unsalted
- 1 medium leek white and light green parts, chopped
- 1/2 red onion diced
- 1 small zucchini diced into 1/4 inch pieces
- 1 small yellow summer squash diced into 1/4 inch pieces
- 3/4 lb asparagus cut into 1/4 inch pieces
- 1/2 cup edamame shelled
- salt to taste
- pepper to taste
- grated Parmigiano Reggiano
Instructions
- In a 10" non-stick pan, melt three tablespoons butter over medium heat.
- Once melted, add the leeks, ½ tsp of salt, and stir. Reduce the heat to medium low, add a couple tablespoons of water and cook until soft
- Increase heat to medium once again, add the onion and both squashes. Sauté until squash begins to soften. Add asparagus and cook for 3-5 minutes longer until the asparagus is just cooked. Add in the edamame.
- Add ¼ cup water and the last tablespoon of butter, stirring to emulsify into a sauce.
- Add salt and pepper to taste. Remove from the heat and top with grated Parmigiano Reggiano.