You are here: Home » Recipes » Vegetable Ragout Vegetable Ragout Recipe by RelishKitchen Tested Yield 8 servings Fresh baby vegetables perfectly complement a main course of pork or chicken. Mark Boughton Photography PrintEmail Ingredients 2 1/2 tablespoons extra-virgin olive oil1 cup minced red onion8 ounces baby zucchini or baby carrots12 ounces slender asparagus, trimmed, cut into halves8 ounces fresh shelled fava beans or sugar snap peas1 (14-ounce) can artichoke bottoms, drained and cut into halves1/4 cup water1/2 teaspoon coarse salt Freshly ground black pepper Instructions Heat oil in large, heavy skillet over medium heat. Add onion; sauté until soft, about 10 minutes. Add zucchini, asparagus, fava beans, artichoke bottoms and water. Cover; cook until vegetables are tender, about 8 minutes. Add salt and pepper. Serve with Milk-Braised Pork, Fava Bean Purée and Caramelized Cipollini. Recipe by Chef Ryan Scott for the California Milk Advisory Board.