Spring Vegetable Harmony with White Wine & Ham (Menestra de Primavera al Estilo Navarro)

1. Boil Chicken Stock

Start by bringing the chicken stock (or water and bouillon cube) to a boil in a large saucepan. Once the liquid reaches a boil, add the fava beans and artichoke hearts or bottoms. Reduce the heat to a simmer and let the vegetables cook for about 10 minutes.

2. Add Asparagus

Add the trimmed asparagus and continue to simmer for an additional 5 minutes.

3. Add Peas and Salt

Introduce the fresh or defrosted peas into the saucepan, along with a pinch of salt to taste. Allow the mixture to cook until all the vegetables are tender.

4. Fry Onion

While the vegetables are cooking, heat the olive oil in a medium skillet over medium heat. Add the chopped onion and fry until it softens and becomes translucent.

5. Add Garlic and Ham

Add the finely chopped garlic and the chopped jamón serrano, prosciutto, or bacon to the skillet, stirring them in and cooking for about a minute until the garlic is fragrant.

6. Add Flour

Sprinkle the flour into the skillet, stirring continuously until the flour acquires a slight color.

7. Add White Wine

Gradually pour in the dry white wine, stirring vigorously to ensure there are no lumps. Continue to cook until the sauce thickens a little.

8. Combine Sauce and Vegetables

Ladle two scoops of the stock from the saucepan with the vegetables into the skillet. Stir vigorously to integrate the flavors and further thicken the sauce. Let this mixture cook for about 8 to 10 minutes.

9. Finish Cooking

Finally, pour the sauce from the skillet over the vegetables in the saucepan. Give everything a gentle shake and cook until the vegetables are very tender.