春天蔬菜炖

In a medium pot of simmering salted water, cook the asparagus over moderately high heat until tender, about 4 minutes. Using a slotted spoon, transfer the asparagus to a bowl. Add the cranberry beans to the water and simmer over moderate heat until tender, about 40 minutes. Drain the beans and transfer to the bowl.

Meanwhile, in a medium enameled, cast-iron casserole, heat 1/2 tablespoon of the olive oil. Add the scallions and cook over moderate heat until barely tender, about 1 minute. Transfer the scallions to the bowl with the asparagus. Add another 1/2 tablespoon of the olive oil to the casserole. Add the mushrooms, season with salt, cover and cook over moderate heat, stirring a few times, until lightly browned and tender, about 3 minutes. Transfer the mushrooms to the bowl.

在砂锅中加热剩余的1汤匙橄榄油。加入萝卜和胡萝卜，季节用盐并煮沸一次热量1分钟。加入1杯股票，盖子和烹饪，偶尔搅拌15分钟。添加另一个1/2杯库存，盖子和煮，直到萝卜和胡萝卜嫩，大约10分钟更长。加入夏南琴和1/2杯库存，直到西葫芦只是柔软，大约4分钟。将剩余的1/4杯库存与柠檬味，柠檬汁和生菜一起加入砂锅，搅拌，直至生菜只是威尔特，大约20秒。搅拌在克里斯梅弗拉谢里。

将芦笋，豆类，葱和蘑菇添加到炖菜中。简单地煮沸，直到加热，大约30秒。加入Chervil和Chives，并在碗中享用炖菜。