Green Pea and Asparagus Ragout

1. Sauté Spring Onions

Melt 2 tablespoons of butter in a heavy pan over medium heat. Once the butter has melted, add the sliced spring onions. Cook them gently for about 4-5 minutes, or until they soften and turn translucent.

2. Cook Vegetables

Add the trimmed and diagonally sliced asparagus, along with the shelled green peas, to the pan. Pour in ½ cup of water and add a pinch of salt to season. Let the vegetables cook for about 4-5 minutes, ensuring the asparagus and peas retain their vibrant color and tender texture.

3. Finish with Butter and Herbs

Remove the pan from the heat. Swirl in the remaining tablespoon of butter and sprinkle the chopped parsley over the vegetables. The final addition of butter and herbs adds a glossy finish and infuses the dish with a fresh, aromatic flavor.