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.

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


JL A4 years ago