Vegetable Casserole (Menestra de verduras)

Two areas in Spain along the Ebro River are Navarra and La Rioja. They are known for great vegetables, such as green beans, peas, artichokes, white asparagus, cauliflower, carrots, etc. Because of the abundance of these vegetables, a traditional dish is the "menestra de verduras." Now, it is a dish eaten all over Spain, especially at this time of year. I was lucky to find most of the ingredients at "Just Local."

Ingredients:

6 baby artichokes, peeled and cut in halfs or quarters

1 cauliflower head

1 pound green beans

6 fresh white asparagus, peeled

1 can peas

3 eggs

Serrano ham, cut in little cubes

Peel the asparagus with a potato peeler until you get to the tender part. Boil the vegetables in batches. Since they need different boiling times, use two pots to speed up the process. In one pot with a pinch of salt, boil the asparagus until tender. In the same pot  boil the cauliflower until tender, then boil the green beans and reserve the water. At the same time that the asparagus are boiling, in the second pot boil the artichokes with few drops of lemon and salt until tender. Then boil 3 eggs and discard the water because it is bitter. 

In a casserole place some olive oil and the chopped garlic and sauté lightly. Then add 2 cups of the reserved water and about a tablespoon flour. stirring to thicken the sauce. Then arrange the vegetables and eggs on a platter with some of the juice and top with the Serrano ham. (some people like to sauté the ham with olive oil and then top the dish with it.)