Potato, Asparagus & Fennel Ragoût

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

10 oz. red-skinned potatoes (about 2 medium), scrubbed and cut into 1/2-inch chunks

1/2 lemon

2 Tbs. chopped fresh dill or flat-leaf parsley

2 cups homemade or low-salt canned chicken broth

2 Tbs. extra-virgin olive oil

1 Tbs. heavy cream

1 small onion, sliced into wedges about 1/2-inch thick at the widest point

1 lb. thick asparagus, bottoms trimmed, spears cut into 2-inch pieces

Kosher salt and freshly ground black-pepper 

2 tsp. Dijon mustard 

1 large bulb fresh fennel (about 1 lb.), fibrous outer layer removed, cored, and cut into 1/4-inch dice

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