MARTHA STAFFORD’S SPRING VEGETABLE STEW

Serves 4

1 to 2 Tbsp. extra-virgin olive oil 1 bunch scallions, white and light-green parts, sliced

Coarse salt and freshly ground pepper 4 small red-skinned potatoes, halved and thinly sliced

4 cups vegetable stock

1 pound asparagus, bottoms discarded, tips cut off, and center part sliced

15-ounce can chickpeas or white beans, drained and rinsed

3 or 4 radishes, halved and thinly sliced (optional) 2 to 3 Tbsp. chopped fresh tarragon, dill, or thyme Splash of lemon juice or vinegar (optional)

1. Heat the olive oil over medium heat in a 10-inch sauté pan. Add the scallions and a little sprinkle of salt. Cook and stir until soft. Add potatoes and enough stock to cover. Cover pan and cook until potatoes are just translucent.

2. Add asparagus and beans and more stock to cover (you may have stock left over). When asparagus start to turn bright green, add radish. Cook just until radish begins to look translucent and vegetables are all bright. Remove from heat.

3. Stir in chopped herbs, and season with salt and pepper. Brighten the flavors with a splash of lemon juice or vinegar. Serve over whole-wheat couscous or toasted baguette.

©2011 Martha Hester Stafford