Servings:
Serves 4-6 Servings
Ingredients
- 1 bunch asparagus, tough lower stems removed
- 1/2 pound sugar snap peas, ends and strings removed
- 1/2 pound red bliss potatoes, cut into 1/2-inch dice
- 1 pound spring onion, julienned
- 1 pound small zucchini, cut into 1/4-inch dice
- 1/2 cup veggie or chicken stock
- 2 cup escarole, cut into a chiffonade
- 1 tablespoon unsalted butter
- 2 tablespoon freshly grated parmigianino
