CHEF JEFF — ONE BYTE AT A TIME: Speedy Spring Stew

This stew can be done in a jiffy.

Speedy Spring Stew

1 tablespoon olive oil

1 large shallot, chopped

5 green onions, chopped

3 cloves garlic, minced

1 small bunch asparagus, cut diagonally in 1-inch pieces

1 10-ounce package thawed frozen artichoke hearts (or canned), cut in half

1 cup chicken or vegetable broth

1 14-ounce can crushed tomatoes

1 15-ounce can small white beans

½ teaspoon dried tarragon or other herb (optional)

½ teaspoon salt

Freshly ground pepper

½ cup grated Parmesan

Heat oil in Dutch oven; add shallot and green onions. Cook, stirring, 5 minutes. Add garlic, cook 1 minute. Add asparagus; cook, stirring, 1 minute. Add artichoke hearts, broth, tomatoes, beans and tarragon. Cook over low heat until veggies are tender, about 12 minutes. Season with salt and pepper. Serve in bowls with cheese on top.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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