Asparagus-Green Pea Ragout With Mint
serves 2-4
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1 bunch asparagus (1-2 pounds), cut into 2-inch pieces
1/2 cup white wine
1/2 cup water
1/2 pound shelled or frozen green peas
1/4 cup fresh mint leaves
prep: 5 minutes
total: 20 minutes
medium saucepan
peeler
slotted spoon
1. Trim the tough ends of the asparagus spears. Cut the spears into to 2-inch lengths.
2. Bring the wine and water to a simmer in a medium saucepan. Stir in the peas and cook for 4-5 minutes until they start to get tender. Then add the asparagus and cook 4-5 minutes until they are tender as well.
3. Remove the vegetables with a slotted spoon. Add the mint leaves to the liquid and cook until it reduces by half. Pour the liquid over the vegetables and serve.
2. Bring the wine and water to a simmer in a medium saucepan. Stir in the peas and cook for 4-5 minutes until they start to get tender. Then add the asparagus and cook 4-5 minutes until they are tender as well.
3. Remove the vegetables with a slotted spoon. Add the mint leaves to the liquid and cook until it reduces by half. Pour the liquid over the vegetables and serve.
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