START A PETITION 27,000,000 members: the world's largest community for good

Spanish Vegetable Medley with Fresh Asparagus – Recipe

Spanish Vegetable Medley with Fresh Asparagus – Recipe

This recipe will help the palate make the transition from winter’s heavier comfort foods to the lighter, fresher flavors of the new season.

This classic stew (menestra de verduras ) has many regional variations, and it can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Artichokes, peas, asparagus, and parsley make this a very springlike stew. Make sure to enjoy the
wonderful aroma.

Spanish Medley:

2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced
2 to 3 cloves garlic, minced
2 large potatoes, peeled and diced
3 medium carrots, peeled and sliced
1/2 cup dry white wine
8 ounces white or crimini mushrooms, stemmed and sliced
1 1/2 teaspoons sweet paprika
8 stalks asparagus, bottoms trimmed and cut into 1-inch pieces
15-ounce can imported artichoke hearts, drained and quartered
1 cup frozen green peas (you can use fresh once they’re in season)
1/2 cup chopped fresh parsley or cilantro
Juice of 1/2 to 1 lemon, to taste
Salt and freshly ground pepper to taste

Heat the oil in a soup pot. Add the onion and sauté over medium heat
until translucent. Add the garlic and continue to sauté until the onion
is golden.

Add the potatoes, carrots, mushrooms, 2 cups water, and paprika. Bring
to a simmer, then simmer gently, covered, for 15 to 20 minutes, or until
the potatoes and carrots are tender. Add the asparagus and cook over low
heat until it is tender-crisp, about 10 minutes.

Stir in the artichoke hearts, peas, and parsley. Add lemon juice and
salt and pepper to taste. Cook over low heat for 5 minutes longer. If
time allows, let the stew stand for an hour or so before serving. Heat
gently as needed; taste and correct the seasonings and add just a bit
more water if needed.

Read more: Food, All recipes, Entrees

Adapted from, written by Nava Atlas
Adapted from, written by Nava Atlas

have you shared this story yet?

go ahead, give it a little love

Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.


+ add your own
12:59PM PDT on Apr 1, 2013


add your comment

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

Sounds delicious - very yummy! Thanks for the recipe.

Toni W. Toni W.
on Kaleidoscope Quinoa
8 minutes ago

I own a doggie daycare/boarding business and a lot of the dogs who come in are wearing choke collars…

Dale B. Dale B.
on Choke Chain Kills Dog
10 minutes ago

Select names from your address book   |   Help

We hate spam. We do not sell or share the email addresses you provide.

site feedback


Problem on this page? Briefly let us know what isn't working for you and we'll try to make it right!