Ingredients:
SPRING VEGETABLES:
3 Tbsp olive oil, divided, plus more if needed
1 large onion, diced (about 1 cup)
1 ½ tsp salt, divided, plus more to taste
2 carrots, diced or grated (about 1 ½ cups)
2 celery ribs, diced (about 1 ½ cups)
4 garlic cloves, minced
1 Tbsp fresh chopped thyme leaves or 1 tsp dried thyme
1 tsp smoked paprika
½ tsp black pepper
½ tsp turmeric
2 medium zucchini, diced (about 3 cups)
1 lb asparagus spears, trimmed and thinly sliced (about 3 cups)
1 cup water
1 cup peas
4 scallions, finely sliced
FONIO:
1 Tbsp olive oil
1 cup fonio
½ tsp salt
2 cups water
(Makes about 4 cups of cooked fonio)
Equipment:
Large skillet with a lid
Medium saucepan with a lid
Chef’s knife
Cutting board
Spatula or spoon
Measuring spoons and cups
Bowl
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it according to the instructions in the ingredients list.
- For spring vegetables, heat a large skillet over medium-high heat. Add 2 Tbsp olive oil, the onion and ½ tsp salt. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the onion is soft, about 15 minutes.
- Add the carrots, celery, and another ½ tsp salt. Stir, cover and cook for another 10 minutes. Remove the lid, increase the heat to medium, and cook for about 5 minutes, until most of the liquid has evaporated and the vegetables begin to brown.
- Move the vegetables to one side to make space at the bottom of the pan. There might be a puddle of oil there; if not, add a drizzle to form one. Then, stir in the garlic, thyme, smoked paprika, black pepper and turmeric. Cook in the oil for 1 minute, then combine with the vegetables and cook for another 2 minutes.
- Push the vegetable mixture to one side and add the zucchini and the last ½ tsp of salt. Cook, stirring occasionally, until the vegetables start to brown, about 5 minutes. Combine with other vegetables in the pan. Add the peas and water, and combine. Adjust the heat to a strong simmer and cook uncovered for 1 minute. Move the vegetables to a bowl and set aside.
- Return the same pan to high heat and add 1 Tbsp olive oil, the asparagus and ½ tsp salt. Sauté until tender and slightly browned, about 2-3 minutes. Remove from the heat and set aside.
- For fonio, heat a small saucepan over medium-high heat for 1 minute. Add the olive oil, fonio and salt. Toast the fonio, stirring constantly, until it turns golden and releases a nutty aroma, about 2 to 3 minutes.
- Carefully pour the water into the pan, as it will steam and bubble up. Adjust the heat to a simmer and cook until almost all the water has evaporated, about 4 minutes, stirring often.
- To complete the dish, add the fonio and the sautéed vegetables to the skillet with the asparagus. Fold together. Taste and adjust. Warm over medium heat, if necessary.
- Serve sprinkled with the scallions.