Spring Veggie Ragout


"Cook with what You Have" Food Blogger Katherine Deumling made a fresh, delicious veggie ragout. Click here for more information about Katherine.

Spring Vegetable Ragout with Asparagus, Radishes, and Snap Peas

This is an Italian method of cooking vegetables. The vegetables are cooked through and sometimes even mashed up a bit to really blend the flavors, not left crisp and al dente. You can add fresh herbs, a little bit of lemon at the end or simply finish with salt, pepper and olive oil. Serve this alongside fish, or top it with a fried or poached egg or toss it with pasta or just with some crusty bread and cheese for a light dinner.

Serves 4

  • 1 tablespoon olive oil
  • 3 spring onions, white and green parts
  • 2 garlic cloves or stalks of green garlic, minced
  • 1 bunch radishes, washed and diced (wash and chop the greens if they’re bright and fresh and add them for the last 2 minutes of cooking time)
  • 1 bunch snap peas, tail and string removed and cut into thirds
  • 1 bunch asparagus, washed, tough stem ends snapped off and cut into 1 1/2 -inch lengths
  • 1/2 teaspoon salt (more to taste)
  • Splash of water (if needed)
  • Freshly ground black pepper
  • 2 tablespoons chopped parsley (optional)
  • A drizzle of olive oil
  • Squeeze of lemon juice (optional)

Heat the olive oil in a large skillet over medium-high heat. Add the onions and garlic and sauté for about 2-3 minutes until they soften a bit.

Add the radishes and several generous pinches of salt and cook for another 2-3 minutes over medium heat, then add the snap peas and asparagus and mix well and cook, stirring frequently until all the vegetables are quite tender, about 8-10 more minutes. Add a splash of water if things are sticking and turn down the heat. You don’t want browning but resist the urge to take it off to soon. It really is good when all the vegetables are quite soft. Mix in the herbs, if using, taste and adjust seasoning with salt, pepper and lemon juice, if you’d like. Serve warm or at room temperature with a generous drizzle of good olive oil and top with an egg, if you’d like.