Braised Spring Vegetables - cooking recipe

Ingredients

1 tablespoon unsalted butter
2 cups radishes, trimmed and quartered
1 1/2 tablespoons olive oil
1 red onion, halved and thinly sliced
3 sprigs fresh thyme
1 pinch sugar
1 pinch kosher salt
2 garlic cloves, thinly sliced
1 bunch scallion, trimmed and halved
1/4 cup white wine
1 lb asparagus, trimmed and cut into 1 inch lengths
1 bunch swiss chard, leaves torn into bite-sized pieces (stems cut to one inch lengths)
1/2 lb sugar snap pea, trimmed
1 cup vegetable broth
1 pinch ground pepper
1 cup peas, shelled
1 head boston lettuce, torn into bite-sized pieces
6 tablespoons parmesan cheese

Preparation

Heat butter in a large skillet over high heat until sizzling.
Add radishes and cook on one side until dappled golden brown (about 5 minutes).
Turn radishes a sear for 3 minutes more - transfer to a bowl.
Add oil to pan and stir in onions, thyme, sugar, and salt. Cook until onions are golden brown - stir occasionnally (about 10 minutes).
Add garlic and cook 30 seconds.
Add scallions (cut side down), cook until light golden (about 2 minutes).
Pour in wine and boil (about 2 minutes).
Toss in asparagus, chard stems, snap peas, and broth.
Season with salt and pepper.
Cover and simmer for 2 minutes.
Toss in chard, peas, and lettuce; season with more salt and pepper.
Cover and cook until wilted (about 3 minutes).
Stir in cheese.
Serve with dumplings, polenta, or noodles.