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Ingredients
½ cup extra virgin olive oil
½ cup dry white wine
1 to 2 tablespoons Chenin Blanc or Sauvignon Blanc (optional)
½ cup finely chopped onion
4 baby artichokes, outer green leaves discarded and stems trimmed, cut lengthwise into quarters or sixths
7 large asparagus, peeled, ends trimmed, cut diagonally into ½-inch slices
¼ cup fresh or frozen English peas
3 scallions, trimmed and discarded, cut diagonally into ½-inch slices
Salt and freshly ground black pepper
Large, thin shavings of pecorino romano, for garnish.
Nutritional analysis per serving (2 servings)
45 grams carbs; 731 calories; 39 grams monosaturated fat; 6 grams polyunsaturated fat; 8 grams saturated fat; 55 grams fat; 20 grams fiber; 1336 milligrams sodium; 13 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, combine olive oil and ½ cup white wine. Place over medium-low heat and bring to a simmer. Add onion and artichokes, and simmer gently for 5 minutes. Add asparagus, and simmer for 3 to 4 minutes.
- Step 2
Add fresh or frozen peas, and simmer for 2 more minutes. Add scallions, and simmer for 1 more minute. Season with salt and pepper to taste. The sauce should be the consistency of heavy cream; if necessary, add 1 or 2 tablespoons of wine and cook for 2 minutes more.
- Step 3
Divide the vegetables and the oil and wine sauce among two serving bowls. Garnish with shavings of Pecorino Romano and a twist of black pepper.
Private Notes
Comments
i made this and served it over pasta and it was quite good. not sure how it would play on its own. a little flat