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Spring Vegetables With Fresh Mozzarella and Herbs

Serves 4 to 6

Salt
1 bunch (16 ounces) medium-sized asparagus spears, ends trimmed
1 cup (3 ounces) shelled fresh green peas
2 tablespoons extra-virgin olive oil
3 ounces diced pancetta or bacon or strips of thinly sliced prosciutto
1 knob onion or 2 green onions, trimmed, finely chopped including green
2 or 3 cloves garlic, very thinly sliced
2 tablespoons flour
1 1/2 cups low-sodium chicken broth or vegetable broth
1 or 2 tablespoons heavy whipping cream, optional
Freshly ground black pepper
2 cups (6 ounces) fresh zucchini spirals or very thin slices
1 carton (15 ounces) small fresh mozzarella pearls, drained
3 tablespoons thinly sliced chives
1 or 2 teaspoons thinly sliced fresh mint leaves

1. Set a colander in the sink. Heat a large pot of salted water to the boil. Add the asparagus and cook until bright green, about 2 minutes. Add peas. Cook until both vegetables are crisp-tender, 2 to 3 minutes more. Drain well.

This Simple Stew Combines the Best of Spring

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