Spring Ragoût

Asparagus, fava beans and peas served with goat cheese cream are the stars of this delicious spring time dish.

The vegetables are blanched in advance and briefly reheated before serving. The author provides a few serving options (including omitting the cream altogether); I chose to serve them as a starter resting on top of the cream.

We really enjoyed the combination of the tangy cream with the vegetables and bacon but even though there was just a spoon or two per serving, it was very rich. A good alternative would be to crumble some goat cheese on the vegetables instead and call it a warm salad.