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Spring Vegetable Ragout

This medley of tender spring vegetables is excellent alongside our grilled salmon with lemon and dill (see related recipe at left).

Ingredients:

  • 4 Tbs. (1/2 stick) unsalted  butter 
  • 1 red onion, diced 
  • 1 tsp. minced garlic 
  • 1 lb. asparagus, ends trimmed, spears cut on the bias into 1-inch pieces 
  • 6 oz. sugar snap peas, strings removed 
  • 6 oz. yellow summer squash, cut into 1/4-inch dice 
  • 6 oz. zucchini, cut into 1/4-inch dice 
  • 6 oz. cherry tomatoes, halved 
  • 1 can (15 oz.) cannellini beans, drained and rinsed  
  • Salt and freshly ground pepper, to taste 
  • 1 Tbs. finely chopped fresh flat-leaf parsley 

Directions:

In a 2 3/4-quart Dutch oven over medium-high heat, melt 2 Tbs. of the butter. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Stir in the garlic and cook for 1 minute. Transfer to a large bowl.

In the same pot over medium-high heat, melt 1 Tbs. of the butter. Add the asparagus and snap peas and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to the bowl with the onion mixture.

In the same pot over medium-high heat, melt the remaining 1 Tbs. butter. Add the summer squash and zucchini and cook, stirring occasionally, until just tender, about 6 minutes. Add the tomatoes and cannellini beans and cook, stirring occasionally, until the tomatoes have just softened, 5 to 6 minutes.

Return all the vegetables to the pot and cook, stirring occasionally, until just warmed through, 1 to 2 minutes. Season with salt and pepper, sprinkle with the parsley and serve immediately. Serves 4.

Williams-Sonoma Kitchen.