Navarran spring vegetable stew (Menestra de verduras)

1. Break off the tough outer leaves of the artichokes, trim the tops, cut into quarters and drop into lemon water; divide the cauliflower into florets, slice the carrots, cut the green beans into 3 cm and the asparagus into 4 cm pieces. Hard-boil the eggs for 10 minutes.

2. In a large pot of salted water cook each vegetable separately until crisp-tender (artichokes 12-15, carrots and cauliflower 8, green beans 6, peas and asparagus 3-4 minutes), and keep 500 ml of the cooking water.

3. In a wide pan cook the finely chopped onion in the olive oil for 8 minutes, add the garlic and the finely diced serrano ham and fry for 2 minutes.

4. Sprinkle in the flour and stir for 1 minute, then gradually pour in the reserved cooking water and cook for 3-4 minutes until it thickens into a light sauce.

5. Add the vegetables, fold gently and cook together for 5 minutes so they take on the flavour of the sauce; season with salt.

6. Transfer to a serving dish, garnish with the quartered boiled eggs and serve warm.

Tip: Menestra is best made in spring, when the vegetables are fresh – cooking each one separately keeps its colour and bite.