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RAGOUT OF SPRING VEGETABLES The flavor and texture of new spring vegetables is so delicate that preparing them is little more than briefly cooking them in butter. To make this dish more substantial, add tender lamb or veal. INGREDIENTS: -- 1/2 pound asparagus, rinsed, trimmed -- 4 or 5 young green shallots, or 8 green onions -- 4 tablespoons butter -- 8 small fingerling carrots -- 3/4 pound small new potatoes, cut in halves -- 2 or 3 small, young turnips, cut in halves -- 1/2 teaspoon salt -- 1/2 teaspoon freshly ground black pepper -- 1/2 teaspoon sugar -- 1 pound fava beans, shelled -- 3/4 pound young peas, shelled -- 1/2 cup dry white wine -- 1 teaspoon minced fresh thyme leaves -- 1 tablespoon minced parsley -- 1 teaspoon minced fresh mint INSTRUCTIONS: Cut the asparagus diagonally into 2-inch lengths. Cut the shallots or onion greens into 2- inch lengths, including all but the last inch or so of green tops. Heat 3 tablespoons of the butter in a heavy-bottom saucepan. When it has melted, add the carrots and potatoes. Cover, reduce heat to low and cook 5 to 7 minutes. Add the turnips, salt, pepper and sugar; cover and cook for 3 or 4 minutes. Add the shallots, cover, and cook for 3 to 4 minutes. Add the fava beans and peas, adding more butter if needed. Cover, and cook for 8 to 10 minutes. By now, the vegetables should be almost tender. Uncover the pan and increase the heat to medium. Add the wine, stirring and scraping up any bits clinging to the bottom. Stir in the herbs, the asparagus and any remaining butter. Cover, reduce heat, and cook 5 to 7 minutes, or until the asparagus is just tender. Serves 4. Meat version: Saute 3/4 pound cubed lamb or veal sirloin in 1 tablespoon butter for 10 minutes, covered, then add the carrots and potatoes, and proceed with the recipe. PER SERVING: 305 calories, 11 g protein, 47 g carbohydrate, 8 g fat (5g saturated), 21 mg cholesterol, 291 mg sodium, 13 g fiber. MELANGE OF ARTICHOKES, FAVA BEANS AND GREEN GARLIC Serve this rustic stew with crusty country bread and a red wine. The smaller and younger the artichokes, the better. INGREDIENTS: -- Juice of 1 lemon, or 1 tablespoon vinegar -- 16 very small artichokes (about 2 ounces each), or 6 medium artichokes -- 2 to 2 1/2 pounds young fava beans (about 2 cups shelled) -- 1/2 cup olive oil -- 6 to 8 green garlic stalks, cut into 2-inch lengths -- 2 tablespoons chopped fresh winter savory -- 2 tablespoons chopped fresh thyme -- 1/2 teaspoon salt -- 1/2 teaspoon freshly ground black pepper INSTRUCTIONS: Fill a large bowl with water and add the lemon juice or vinegar. Trim the stem end and cut off the top 1 to 1 1/2 inches of each artichoke, depending upon size. Peel away and discard the outer dark-green leaves until you reach the pale-yellow, tender inner leaves. Cut the artichokes in half, from stem to top, and remove any bits of furry choke. Cut the halves in half again lengthwise; drop the pieces into the water. Shell the fava beans. Because some people are allergic to the skins of the fava beans and because they are somewhat tough, you may want to peel the skins away, too. They are easily popped off by slitting the skin with the tip of a sharp knife or your thumbnail. Heat the olive oil in a heavy saucepan over medium-high heat. Drain the artichoke pieces and dry them. Add them to the pan and saute for 3 or 4 minutes. Add the fava beans and the garlic and cook for 10 minutes, stirring frequently. The artichokes will begin to change color to deep olive green; the favas, if peeled, will be bright green. Add the fresh herbs and the salt and pepper. Stir well, reduce heat to very low, cover and simmer until the artichokes are tender, 15 to 20 minutes. Serves 4 to 6. PER SERVING: 310 calories, 8 g protein, 31 g carbohydrate, 19 g fat (3g saturated), 0 mg cholesterol, 259 mg sodium, 13 g fiber. FRESH PEA SOUP WITH BLOSSOMS This soup, which takes only minutes to prepare, is equally good made with fresh asparagus or fava beans. INGREDIENTS: -- 2 pounds unshelled English peas (about 2 cups shelled) -- 3 cups chicken or vegetable broth -- 1/2 cup water -- 1/2 teaspoon salt -- 1/2 teaspoon freshly ground black pepper -- 2 tablespoons creme fraiche, yogurt or sour cream thinned with milk -- 2 tablespoons minced chive blossoms or chives INSTRUCTIONS: Shell the peas and set aside. Reserve the pods. Bring the broth to a boil in a medium-size saucepan. Add the pea pods and the water, cover, reduce heat to medium-low and simmer for 15 to 20 minutes. Strain, discarding the pods. Return the broth to the saucepan and add the peas. Bring to a boil, cover, reduce heat to medium low, and simmer until the peas are tender. This will take anywhere from 15 to 40 minutes, depending upon the size and maturity of the peas. When tender, put the peas and broth in a food processor or blender and puree them. Return to the saucepan, add the salt and pepper and heat to just below boiling. Ladle into soup bowls and garnish with a little creme fraiche and a sprinkling of chive blossoms or chives. Serves 3 or 4. PER SERVING: 110 calories, 7 g protein, 14 g carbohydrate, 3 g fat (2g saturated), 11 mg cholesterol, 272 mg sodium, 4 g fiber. John Cottingham "KNOWLEDGE is of two kinds: we know [log in to unmask] a subject, or we know where we can OR find information upon it." [log in to unmask] Dr. Samuel Johnson