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White bean, asparagus & spinach ragout

Name: White bean, asparagus & spinach ragout
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 35 ml extra-virgin olive oil; 1 medium onion or shallots, finely diced; 2 cloves garlic, finely chopped; to taste fine sea salt and black pepper; 500 ml light vegetable stock; 250 g green asparagus, trimmed; 200 g baby spinach; 500 g drained cooked white or butter beans; 15 g flat-leaf parsley

A seasonal Mediterranean recipe centred on white bean, asparagus & spinach ragout. Mery and Alfredo organise it as a ready-to-heat dish, separating delicate finishes whenever this protects texture and flavour.

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Ingredients for 4 people

Ingredients

35 mlextra-virgin olive oil
1 mediumonion or shallots, finely diced
2 clovesgarlic, finely chopped
to tastefine sea salt and black pepper
500 mllight vegetable stock
250 ggreen asparagus, trimmed
200 gbaby spinach
500 g drainedcooked white or butter beans
15 gflat-leaf parsley

Preparation

Method

01
Cut the legumes or main vegetables and green asparagus, trimmed and baby spinach into even pieces. Measure the remaining ingredients and reserve flat-leaf parsley.
02
Heat the olive oil in a wide casserole. Soften the onion and garlic for 8–10 minutes, then add light vegetable stock.
03
Brown the legumes or main vegetables when applicable. Add green asparagus, trimmed and baby spinach and the measured stock or tomato; bring to a gentle simmer.
04
Cook gently for 30–45 minutes, until tender and lightly saucy. Add delicate greens, citrus, olives or herbs near the end.

Storage, production-day labelling and Mery & Alfredo's internal kitchen notes are intentionally not part of the public recipe.