Spring Vegetable Ragout

PROS

This vegetable ragout is light, refreshing, and packed with fresh spring flavors.

It’s also vegetarian and gluten-free, making it a great option for those with dietary restrictions.

CONS

This recipe may not be filling enough to serve as a main dish, and may need to be supplemented with additional protein or a side dish.

Some may find the preparation of the vegetables to be time-consuming.

HEALTH & BENEFITS

This vegetable ragout is a great source of antioxidants, vitamins, and minerals.
The asparagus and sugar snap peas are particularly high in Vitamin K, which is important for maintaining bone health and aiding in blood clotting. Additionally, the leeks are a great source of dietary fiber, which can aid in digestion and maintain healthy bowel movements.

	3 leeks , medium , white & pale green parts only , halved lengthwise and thinly sliced into half moons
	1 tablespoon extra virgin olive oil
	1 teaspoon kosher salt
	12 ounces asparagus , trimmed and cut into 1-inch pieces
	1 cup water
	6 ounces sugar snap peas , cut into 1-inch pieces
	1 teaspoon Dijon mustard
	1 tablespoon butter , unsalted
	1 tablespoon mined fresh herb , whatever you have handy

1.	Heat the olive oil in a large skillet over medium heat.
2.	Add the leeks and salt, and cook until soft, about 5 minutes.
3.	Add the asparagus and water, and cook until the asparagus is tender, about 5 minutes.
4.	Add the sugar snap peas and Dijon mustard, and cook until the peas are bright green and tender, about 2 minutes.
5.	Turn off the heat and stir in the butter and fresh herbs until the butter is melted and the herbs are fragrant.

Spring Vegetable Ragout

Spring Vegetable Ragout recipe perfect for a light and healthy lunch

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