Spring vegetable stew

When the market starts to offer fresh, small spring vegetables, it's time to make them the star of a meal. Take your pick of which ones to combine in this stew.

Asparagus, cut diagonally into small pieces, can be the centerpiece. Then choose two or three others that look good at the market. They could include fresh peas or pea pods, baby artichokes or carrots.

Choose among the variety of fresh herbs, if you like, as a flavor booster or last minute garnish. Here, we've added tarragon, always a reminder of spring, with it's slightly minty flavor.

Speedy spring vegetable stew

Prep: 10 minutes
Cook: 20 minutes
Makes: 4 servings

Note: Add cubes of chicken or turkey, if you like, and serve over pasta or rice

Ingredients:
1 tablespoon olive oil
1 large shallot, chopped
5 green onions, chopped
3 cloves garlic, minced
1 small bunch asparagus, cut diagonally in 1-inch pieces
1 package (10 ounces) thawed frozen artichoke hearts (or canned), cut in half
1 cup chicken or vegetable broth
1 can (14 ounces) crushed tomatoes
1 can (15 ounces) small white beans
1/2 teaspoon dried tarragon or other herb, optional
1/2 teaspoon salt
freshly ground pepper
1/2 cup grated pecorino or Parmesan cheese

1. Heat olive oil in a Dutch oven; add shallot and green onions. Cook, stirring, 5 minutes. Add garlic, cook 1 minute. Add asparagus; cook, stirring, 1 minute. Add artichoke hearts, broth, tomatoes, beans and tarragon.

2. Cook over low heat until vegetables are tender, about 12 minutes. Season with salt and pepper. Serve in bowls with cheese on top.

Nutrition information
Per serving: 272 calories, 22% of calories from fat, 7 g fat, 2 g saturated fat, 9 mg cholesterol, 39 g carbohydrates, 17 g protein, 706 mg sodium, 11 g fiber.