Menestra de Verduras Riojana

Ingredients

• 300 gfresh green peas
• 300 ggreen beans — cut into short lengths
• 6artichoke hearts — quartered
• 6white asparagus spears — cut into lengths
• 2carrots — sliced
• 1onion — finely chopped
• 1 tbspall-purpose flour
• 300 mlvegetable broth
• 5 tbspextra virgin olive oil
• 2hard-boiled eggs — quartered, to garnish
• to tastefine sea salt

Method

1. Begin by preparing the vegetables: peel and slice the carrots into thin rounds, trim the green beans and cut them into 2-inch pieces, and slice the onion finely. Remove any tough outer leaves from the artichoke hearts and cut them into quarters. Ensure the white asparagus spears are drained and cut into 2-inch pieces. This uniformity ensures even cooking and a cohesive presentation.
2. In a large, heavy-bottomed skillet, heat 5 tablespoons of extra virgin olive oil over medium-low heat. Add the sliced onion and cook gently, stirring occasionally, until it becomes translucent and soft, about 5-7 minutes. This slow cooking releases the onion's sweetness, forming the flavor base of the dish.
3. Add the carrots, green beans, and artichoke hearts to the skillet. Stir to coat the vegetables in the olive oil and onion mixture. Cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften but still retain some bite. The edges of the vegetables should start to caramelize slightly, adding depth to the flavor.
4. Sprinkle 1 tablespoon of all-purpose flour over the vegetables, stirring well to ensure it coats them evenly. This will help thicken the dish slightly. Gradually pour in 300 ml of vegetable broth, stirring continuously to prevent lumps. Bring the mixture to a gentle simmer, allowing the broth to reduce and thicken slightly, about 5-7 minutes.
5. Add the fresh green peas and white asparagus spears to the skillet. Stir to combine and continue cooking for another 5 minutes, or until the peas are bright green and tender. The broth should have reduced to a light sauce that clings to the vegetables.
6. Season the menestra with fine sea salt to taste, stirring well to distribute the seasoning evenly. Taste and adjust as necessary, ensuring the flavors are balanced and the vegetables are well seasoned.
7. To serve, transfer the menestra to a serving dish. Peel and chop the hard-boiled eggs, then scatter them over the top of the vegetables. The eggs add richness and a contrasting texture to the dish. Serve warm or at room temperature as a side dish, allowing the flavors to shine alongside your main course.