Ingredients

2 Tbs. extra-virgin olive oil
1 small onion, sliced into wedges about 1/2-inch thick at the widest point
Kosher salt and freshly ground black-pepper
1 lb. thick asparagus, bottoms trimmed, spears cut into 2-inch pieces
1 large bulb fresh fennel (about 1 lb.), fibrous outer layer removed, cored, and cut into 1/4-inch dice
10 oz. red-skinned potatoes (about 2 medium), scrubbed and cut into 1/2-inch chunks
2 cups homemade or low-salt canned chicken broth
1 Tbs. heavy cream
2 tsp. Dijon mustard
2 Tbs. chopped fresh dill or flat-leaf parsley
1/2 lemon

Nutritional Sample Size based on three servings
Calories (kcal) : 220
Fat Calories (kcal): 110
Fat (g): 12
Saturated Fat (g): 3
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 8
Cholesterol (mg): 5
Sodium (mg): 480
Carbohydrates (g): 24
Fiber (g): 10
Protein (g): 9

Preparation

Heat the oil over medium-high heat in a large saucepan or a small Dutch oven. Add the onion, along with a few pinches of salt and a few grinds of pepper. Cook, stirring frequently, until the onion softens and starts to turn golden, about 5 min. Add the asparagus, fennel, and potatoes to the pot, along with a few more pinches of salt and pepper. Cook, stirring, until the vegetables are well coated with oil and the asparagus has turned bright green, 2 to 3 min. Add the chicken broth, raise the heat to high, and cover the pot. When it comes to a boil, reduce the heat to medium and keep the broth at a lively simmer. Cook, covered, until the potatoes are tender, 7 to 10 min. Stir in the cream, mustard, dill or parsley, and a squeeze or two of lemon juice. Adjust the seasonings and serve.

If you like, top the ragoût with a dollop of crème fraîche or sour cream and more chopped dill or parsley.

You can use thin asparagus instead of thick, but add it 5 min. after you’ve added the fennel and potatoes.

(4 ratings) Read Reviews

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Reviews (4 reviews)

MajorMan93 | 12/10/2020
This went down very well with my parents!

I would recommend mixing in some herbs as you fry the vegetables. I added a mixture of parsley, chives, cardamon (gives an earthy taste), basil, oregano, rosemary, thyme, salt, black and white pepper - a pinch of everything. I feel the veg would have tasted slightly bland without.

I also added about 250 ml of dry, citrusy Spanish white wine before adding the stock. Once this boiled down, I continued the recipe. A glass of wine by the side paired very well with the lemony sauce.
abagustinab68 | 05/19/2011
This stew was very easy and quick to put together. I made it with dill, and the mustard and cream gave it a nice depth of flavor. My husband thought the stew was just OK, so it was up to me to eat the leftovers. That's how I learned that this ragout is best eaten fresh. The asparagus is easily overcooked upon reheating.
Blueberries | 11/10/2010
This is a light and flavorful dish, and is also quick and inexpensive. I followed the reviewer's advice and added the asparagus tips after 5 minutes of the ten minute simmer. I didn't have fresh dill, so I also added freeze-dried dill when I added the asparagus tips. The ragout, along with a good bread, makes an excellent weeknight supper.
SarahJB | 05/08/2009
This is such a simple, delicious springtime stew. I would recommend adding the tips of the asparagus about halfway through the cooking time so they don't overcook. Fresh herbs on each serving really brighten the taste up! I made a variation without the cream/mustard mixture, swirling in instead a dollop of sorrel pesto--it was delicious also, very nice if you don't want the creaminess in the original recipe.

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What We're Cooking Now

Name: Potato, Asparagus & Fennel Ragoût
Yield: two to three as a main course. servings
Cuisine: French
Ingredients: 2 Tbs. extra-virgin olive oil; 1 small onion, sliced into wedges about 1/2-inch thick at the widest point; Kosher salt and freshly ground black-pepper; 1 lb. thick asparagus, bottoms trimmed, spears cut into 2-inch pieces; 1 large bulb fresh fennel (about 1 lb.), fibrous outer layer removed, cored, and cut into 1/4-inch dice; 10 oz. red-skinned potatoes (about 2 medium), scrubbed and cut into 1/2-inch chunks; 2 cups homemade or low-salt canned chicken broth; 1 Tbs. heavy cream; 2 tsp. Dijon mustard; 2 Tbs. chopped fresh dill or flat-leaf parsley; 1/2 lemon