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Spring Vegetable Ragout with Fresh Chervil


Spring Vegetable Ragout with Fresh Chervil Recipe

Ingredients:
  • 1 lemon, halved
  • 8 baby artichokes
  •  
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 cup minced red onion
  • 8 ounces baby carrots, peeled, 1/4 inch of stem left intact
  • 12 ounces slender asparagus, trimmed, cut into 1-inch lengths
  • 8 ounces sugar snap peas, trimmed, halved crosswise
  • 3 tablespoons chopped fresh chervil
Directions:
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