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  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 cup minced red onion
  • 8 ounces baby zucchini or baby carrots
  • 12 ounces slender asparagus, trimmed, cut into halves
  • 8 ounces fresh shelled fava beans or sugar snap peas
  • 1 (14-ounce) can artichoke bottoms, drained and cut into halves
  • 1/4 cup water
  • 1/2 teaspoon coarse salt
  • Freshly ground black pepper


  1. Heat oil in large, heavy skillet over medium heat. Add onion; sauté until soft, about 10 minutes. Add zucchini, asparagus, fava beans, artichoke bottoms and water. Cover; cook until vegetables are tender, about 8 minutes. Add salt and pepper. Serve with Milk-Braised Pork, Fava Bean Purée  and Caramelized Cipollini.
Recipe by Chef Ryan Scott for the California Milk Advisory Board.

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The recipe was originally published as Vegetable Ragout on

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