The 2 Spoons

the best 3 ingredient fried chicken.

June 23, 2020 by Becky Spoon

Please follow and like us:

Jump to Recipe

I have tried so many recipes for fried chicken and I always come back to this basic 3 ingredient recipe! Flour, salt and pepper. That is it. Oh, you do need a paper sack to toss it all in. Well, that’s what I use, but if you don’t have one…toss in a big plastic bag or place the flour in a dish and just toss it around to evenly coat.

This is the fried chicken I grew up eating. Mom and Granny made it just like this. I brine because they brined. They knew that brining would just make the juiciest, most tender chicken ever. It would usually be a Saturday night that Mom and Granny would cut up a whole chicken or two and soak overnight in salted water to fry on Sunday. They would use Crisco in a cast iron dutch oven to fry the chicken. Never greasy, just the best chicken ever. I think the cast iron dutch oven is the best thing to fry chicken in. Mine is very, very old, but if you don’t have one, this is a great place to start. https://amzn.to/3fPoffO.

the best 3 ingredient fried chicken.

One of my favorite memories was actually going to see Granny. We lived in Grand Prairie, Texas and Granny lived about an hour and a half away. There were 7 of us. There were no McDonalds or other fast food restaurants and even if there were, they probably couldn’t have afforded to take all of us out to eat anyway. Mom would fry this beautiful chicken, make some potato salad, pack up a loaf of bread and we would stop at a road side park on the way and have lunch. Beautiful memories.

Mom is incredible. She is now 91. Just a side note, we grew up in the 50’s and 60’s. Mom fed a family of 7 on $25.00 a week and had a balanced meal on the table every night, plus breakfast and lunch everyday.

I too made potato salad with this fried chicken. Here’s the recipe: https://the2spoons.com/delicious-2-step-potato-salad/. There is nothing better than fried chicken and potato salad.

Here you go with this so simple recipe! My recipe is for 4 pieces of chicken, two thighs and two legs because that’s what we like, but just adjust for the amount you use. Bon Appetite!

3 ingredient fried chicken

5 from 1 vote

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Servings 2 servings

Ingredients

2 chicken legs, skin on, bone in
2 chicken thighs, skin on, bone in
1 cup all purpose flour
1/4 tsp salt
1/2 tsp black pepper
vegetable oil for frying

Instructions

Place your chicken pieces in a bowl after lightly salting each piece. Add enough water to just cover. Seal with a lid or clear wrap. Refrigerate overnight or at least for 4 hours.
Place the flour in a paper sack. Add your salt and pepper. I always taste a little to see if there's enough salt, but remember you brined your chicken in salt water so you don't want to over do it.
Add enough oil to come up about 1/3 to the sides of your pan. Heat on medium high until a pinch of flour begins to sizzle or the end of a wooden spoon placed in the hot oil sizzles, about 335 to 350 degrees. You do not want to cook your chicken in oil that is too hot because it will brown too quick and be raw in the middle.
While your oil is heating, remove the chicken from the water one piece at a time, allowing access water to fall off and add to the flour. Shake, shake, shake and turn until completely coated. Place on a sheet pan until all is coated.
When your oil is ready, add the chicken to the oil skin side down. Cook until the chicken is brown and crispy on that side, then turn. If your heat is too high, lower to medium high and add a lid and let it sit ajar. Cook, checking after about 10 minutes to see if the bottom has browned. When the bottom is brown, turn again, remove the lid and cook turning until the internal temperature reaches 165-170, raising the heat if needed. At this time you want to be close by, watching and turning as the chicken continues to brown on each side.
When done, drain on a wire rack and allow to rest for at least 10 to 15 minutes. If I am frying a large amount I will keep warm in my oven on the warm setting. Enjoy!!

Keyword 3 ingredient, chicken, comfort food, fried chicken, main course, southern food

delicious 2 step potato salad with smoked paprika.

June 23, 2020 by Becky Spoon

Please follow and like us:

Jump to Recipe

I call this 2 step potato salad because I literally make it in two steps. Wow, what a difference it makes too! You know how you eat potato salad sometimes and there are lots of ingredients but when you bite into a big potato there is no flavor in the potatoes!

Because I want my potatoes to be well seasoned and flavorful, I make it in 2 steps. While my potatoes are still hot I add my seasonings, white or red wine vinegar and a little mayonnaise. I roughly mash the potatoes just to break them up so that all the flavors will be in every single bite. I then store in the refrigerator for a while to allow the flavors to meld. If you don’t have one of these bean mashers to make refried beans, which was perfect for breaking up my potatoes slightly, you have to have one. https://amzn.to/3hScK91.

Another reason I do this is because in this case I used red potatoes which are waxy and the seasonings will not get into the potatoes. I have found that if you allow your potatoes to cool then add your vinegar and mayonnaise, you will have a watery salad. This way it is creamy and so flavorful! So good.

delicious 2 step potato salad with smoked paprika.

You know how your Mom always put paprika on the top of your potato salad? I still do this, but I use a smoked paprika. So much difference and depth of flavor because of the smokiness. https://amzn.to/2Nn2ZBW.

delicious 2 step potato salad with smoked paprika.

I made this over the weekend with my 3 ingredient fried chicken. I think potato salad is the perfect side dish for fried chicken especially in the summer time. Pack up a picnic lunch of fried chicken, along with this perfect side, some bread, cheeses, maybe some wine or beer, fresh summer fruit and you will have the perfect meal!

Here’s the link for my fried chicken:

Here’s the recipe for this 2 step potato salad!

Southern Potato salad

Print Recipe Pin Recipe

Course Side Dish

Cuisine American

Servings 6 servings

Ingredients

7-8 whole Youkan Gold Potatoes
2 tbsp red wine vinegar or apple cider vinegar
4 hard boiled eggs, diced
1/4-1/2 red onion, diced
1/2 red bell pepper, diced
1/2 green pepper, diced
1-2 celery stalks, thinly sliced
2-3 tbsp dill relish (depends on your preference)
1 tsp sweet relish
1 tsp fresh dill, chopped or a pinch of dried dill
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp Old Bay (optional)
pinch of cayenne (optional)
pinch of smoked paprika
1/2 tsp yellow mustard
quality mayonnaise like Hellman's or Dukes
salt and pepper to taste

Instructions

Add the potatoes whole, skin on to a pot of salted water. Cook until fork tender. When done, drain and place the potatoes in a large bowl that you can easily mix your ingredients. When the potatoes are cool enough to handle, yet still warm, remove the skin. If you leave some of the skin on that's fine.
Dice your eggs and add to your potatoes that you have allowed to sit with the vinegar and a little salt and pepper. Add your onions, bell peppers, celery and your dill and sweet relish. Add your seasonings, your mustard, and start with a little mayonnaise at a time until you reach the creaminess you desire. Check for salt and pepper.
Place your potato salad in a serving dish and sprinkle with a little smoked paprika. Chill until ready to serve.

Keyword easy side dish, picnic, potato salad, potatoes, salad, side dish, southern, southern potato salad, youkon gold potatoes

delicious tostada chilaquiles.

June 21, 2020 by Becky Spoon

Please follow and like us:

Jump to Recipe

These tostada chilaquiles are so delicious! Layered with black beans and sauced with hatch green chile sauce or a delicious tomatillo sauce, how could you go wrong? I topped them with a sunny side up egg, queso fresco, thinly sliced radishes and avocado chunks. Yum!

delicious tostada chilaquiles.

I used hatch green chile sauce because I had it on hand but you could easily use a tomatillo sauce. I honestly like the green chile sauce much better than a tomatillo sauce, but that is our personal preference. I am including a recipe for the green chile sauce and the tomatillo sauce.

We make the green chile from frozen green chiles that have been roasted, then we remove the seeds and stems. So good!

delicious tostada chilaquiles.

There’s just something about crunchy corn tortillas, green chile’s or tomatillo, fresh avacado and the yellow of an egg that creates another layer that makes the most amazing breakfast! You have to try this breakfast! You can use any tostado shells; these are what I used https://amzn.to/2YY4Pyr but there are great tostados in most grocery stores.

You can actually make your own…just fry some corn tortillas until crisp! Here is a little different breakfast with flat corn tortillas that you fry crispy! https://the2spoons.com/best-10-minute-breakfast-fried-egg-quesadilla/

These are delicious!

Here’s the recipe! Hope you make it soon!

Tostada Chilaquiles

Print Recipe

Course Breakfast, brunch

Cuisine Mexican

Servings 4

Ingredients

For the Hatch Green Chile Sauce

2 tbsp vegetable oil
1/2 – 1 medium onion, finely chopped
2-3 garlic cloves, minced or grated
1 tbsp all purpose flour
2 cups pureed green chile, mild, medium-hot from fresh roasted chile that the seeds have been removed, the stems and the outside char has been removed.
2 cups water
1/4-1/2 tsp ground cumin
1/4 tsp dried Mexican oregano
1/2 tsp salt (or to taste)

For the Tomatillos Sauce

4 lbs tomatillos, husked and rinsed
1 large jalapeno, stemmed
2 cups cilantro leaves and stems chopped
1/4 cup garlic cloves
salt
pepper

For the Assembly

1/4 cup canola oil
1 small onion, thinly sliced
12 6 inch tostadas
4 large eggs
1 15 ounce can black beans, rinsed, drained, warmed and seasoned with salt
sliced radishes, sliced avocado, sliced jalapenos and crumbled queso fresco for garnish

Instructions

For the Green Chile Sauce

Warm the oil in a heavy saucepan over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.
Stir in the flour and continue cooking for another 1 or 2 minutes. Mix in the chile. Immediately begin pouring in the water or stock, stirring as you go, then add the salt. Add the cumin and oregano if adding.
Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Use warm or refrigerate for later use.
For an extra smooth sauce, I like to strain pushing the solids as much as you can through with the back of your spoon. You won't get all the solids, but you will definitely get the amazing flavors.

For the Tomatillo Sauce

In a large saucepan, combine the tomatillos and jalapeño  and add 8 cups of water. Bring to a boil, then simmer over moderate heat, stirring, until the tomatillos are very soft but not falling apart, about 15 minutes. Using a slotted spoon, transfer the tomatillos to a blender. Add 1 cup of the cooking liquid to the blender. Add the chopped cilantro and garlic cloves and puree until smooth. Season the salsa with salt and pepper. Discard the remaining cooking liquid.

For the Assembly

In a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Stir in the tomatillo salsa or the green chile sauce and simmer for 5 minutes. Dip 1 tostada at  a time in the preferred sauce, turning, until some of the sauce s absorbed but the tostada still holds its shape, about 15 seconds. Transfer the tostada to  a large plate; repeat with the remaining tostadas. Transfer the remaining salsa to a bowl.
In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Crack the eggs into the skillet and cook sunny-side up over moderate heat, 3 to 4 minutes.
Place 1 tostada on each of 4 plates. Spoon some of the beans on top and cover with another tostada. Repeat with the remaining beans and 4 remaining tostadas. Top each stack with a fried egg. Garnish with the radishes, avocado slices, jalapeños, queso fresco  and cilantro sprigs and serve with the remaining salsa.

Keyword breakfast, brunch, eggs, green chile, mexican food, tomatillo, tortillas, tostadas

awesome spring asparagus and ham quiche.

April 21, 2020 by Becky Spoon

Please follow and like us:

Jump to Recipe

I love a quiche, especially this Spring Asparagus and Ham Quiche. The good thing is, I had everything in my pantry to make the crust and all of the ingredients to make the filling. They are not complicated ingredients, mostly eggs, milk and cream or half and half, cheese, a meat product, some vegetables and that’s it.

This quiche can be made in the min muffin tins for an appetizer or in the small tart tins. Love to use the Tart tins. I love a quiche for breakfast, lunch or dinner!

I used ham, asparagus and gruyere cheese in this quiche. You could make this with crab and gruyere with a little hot sauce, or bacon with cheddar and green onions would be delicious. Ham and spinach with feta or even sharp cheddar or swiss would be delicious. I honestly love a quiche with chicken, mushrooms and swiss cheese.

spring asparagus and ham quiche.

I made my crust homemade because I didn’t have the Pillsbury Pie Crust. Love that I made it homemade because this crust is delicious. It has butter and shortening and it is flaky and delicious. If you want to use bought, I really like the Pillsbury that comes in a roll because it is much more like homemade.

Whether using store bought or homemade, you want to blind bake the pie crust to prevent your bottom crust from being soggy. I use pie weights. If you don’t have pie weights, this is a great investment if you like to bake. I just place parchment in the bottom of my crust that goes up the sides, careful not to disturb my crust, then add my pie weights. I have ceramic pie weights and here is a link for you to check them out: https://amzn.to/2ys9bnN

If you don’t have pie weights, try dried beans or rice. They will work also.

Other tools I use for the pie crust is a pastry blender and a pie shield. Here’s a link for those too! https://amzn.to/3eG31RG

Here’s the pie shield I use: https://amzn.to/2VqnRgf

Here’s another delicious quiche recipe. I made this in little tart tins and they were so pretty, Mushroom, Pancetta and Shallot quiche. Here’s the link: https://the2spoons.com/mushroom-pancetta-and-shallot-quiche/

spring asparagus and ham quiche.

Here’s the recipe for this delicious spring quiche. Hope you try it! The crust in this recipe makes two crust. I saved the other for a Lemon Meringue Pie that I will post later! So good!

Asparagus and Ham Quiche

Print Recipe

Course Breakfast, dinner, Lunch

Cuisine American

Servings 7 servings

Ingredients

1 unbaked Flaky Pie Crust (below) or store bought crust
4 large eggs
1/2 cup whole milk
1/2 cup heavy cream or heavy whipping cream
1/4 tsp salt
1/4 tsp pepper
1 cup grated gruyere, swiss or cheddar
1 cup diced ham
1 bunch asparagus, just the tops

Flaky Pie Crust

2 1/2 cups All purpose flour, spoon and level
1 1/4 tsp salt
6 tbsp unsalted butter, chilled and cubed
3/4 cup vegetable shortening
1/2 cup ice water

Instructions

Flaky Pie Crust

Mix the flour and salt together in a large bowl. Add the butter and shortening.
Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat. A pastry cutter makes this step very easy and quick.
Measure 1/2 cup of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup of water and a little more in dry winter months (up to 3/4 cup).
Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected.
Proceed with the pie per your recipe’s instructions.

For the Quiche

Make the dough the night before if possible or allow to chill in the refrigerator for at least 2 hours.
Preheat oven to 400°F (204°C). On a floured work surface, roll out one of the disks of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth.
Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days. Or freeze for up to 3 months. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes or if you’re freezing it. If you freeze it, let it thaw for a couple hours in the refrigerator before continuing.
Line the chilled pie crust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish.
Place the crust in the preheated oven and bake until the bottom crust is just beginning to brown, about 7-8 minutes.
Reduce oven temperature to 350°F.
In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute.
To your partially baked pie crust, add your cheese to the bottom, then add your diced ham and your asparagus last. Pour your egg mixture over the ham and asparagus and cheese.
Bake the quiche until the center is just about set, about 45-55 minutes. Don’t over-bake. Use a pie shield or foil to prevent the pie crust edges from over-browning. If the entire quiche is browning too rapidly, loosely place a sheet of foil over the top. Allow to cool for 15 minutes. Enjoy!

Keyword asparagus, ham, ham and asparagus quiche, quiche, spring, spring quiche

easy lasagna roll ups.

April 6, 2020 by Becky Spoon

Please follow and like us:

Jump to Recipe

These Lasagna Roll Ups are exactly what the title says “easy”. They are so easy because I used jarred tomato sauce. Exactly the kind of recipe we need right now. I had 6 lasagna strips in the pantry, perfect for 2 or 3 or even 6 if you are serving with a salad or a side and some yummy garlic bread.

I cooked three Italian sausage links that I added some of the jarred sauce to. I added the sausage mixture after I had added a layer of ricotta, then a little mozzarella cheese. I then rolled them up and finished with the jarred sauce and more mozzarella.

For the two of us we had a salad and garlic bread. I made my Italian Salad which is always a favorite of ours. Simple. Here’s the link for the salad: https://the2spoons.com/italian-salad-with-lemon-olive-oil-vinaigrette/.

Italian Salad with Lemon and Olive Oil Vinaigrette

easy lasagna roll ups.

You can use any jarred sauce that you have on hand. I used a jar of Bertoli Organic Olive Oil, Basil and Garlic which is perfect for the lasagna. Here’s a link for the sauce: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=592671332&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FProduct-of-Bertolli-Organic-Olive-Oil-Basil-Fresh-Garlic-Sauce-3-ct-24-oz%2F592671332.

Here’s the recipe for this easy lasagna dish! Bon Appetite!

Lasagna Roll Ups

Print Recipe

Course dinner, Lunch, Main Course

Cuisine Italian

Ingredients

1-2 24 oz Jarred pasta sauce of your choice (I used Bertolli Organic Olive Oil, Basil and Garlic) I always have 2 on hand just in case I need more and for serving.
6 lasagna strips or sheets
12 tbsp whole milk ricotta cheese, 2 tablespoons per roll up
1/2 cup grated parmesan cheese
2 tbsp chopped fresh parsley (Use dried if you don't have fresh)
1 egg, beaten
salt and pepper
grated mozzarella cheese

Instructions

Preheat the oven to 350 degrees.
Bring a pot of water to a boil. Add the lasagna and cook according to package directions. When done, remove and rinse under cold water. Drain on a dish towel or paper towels, separating so they don't stick together. Allow to cool a little so you can handle.
Brown the sausage in a skillet until there is no trace of pink. Add enough of the jarred sauce so that the meat is coated. Set aside.
In a bowl add the ricotta cheese, Parmesan cheese, parsley and salt and pepper to taste. Add a little salt and pepper and taste, add more salt if needed. Your Parmesan cheese is salty so that is why it is by taste and I always check the seasoning before I add the egg. When you are good with your seasoning, add the egg and combine.
To assemble, take one lasagna strip or sheet and add about 2 tablespoons of the ricotta cheese spreading to cover the entire strip. Then add a little of the Italian sausage mixture, distributing a little over the entire strip or sheet. Lastly, add a little grated Mozzarella cheese to each roll.
Pour a little of the sauce to cover the bottom of a casserole dish large enough to hold the rolls. Starting with the end closest to you, roll each strip and place in the casserole dish, seam side down. Continue until all of the strips or sheets have been rolled.
Pour the remaining sauce over the pasta making sure it's covered from side to side. As I said in the ingredients list, I always have an extra jar on hand just in case I need a little extra.
Cover the casserole with saran wrap, then with foil. Place in the oven and cook for about 30 minutes. Remove from the oven, remove the foil and saran wrap. Add grated mozzarella cheese over the rolls. Allow to sit until the cheese has melted. Serve with additional sauce on the side. Enjoy!

Keyword Italian, Lasagna, lasagna rollups, main course, pantry cooking

beautiful white bean and spring vegetable stew.

April 1, 2020 by Becky Spoon

Please follow and like us:

Jump to Recipe

I love this beautiful white bean and spring vegetable stew! Probably because I love beans so much! Not only does this have white beans but there is seasonal fresh asparagus, and green peas that are best this time of the year. Radishes too are a vegetable that makes early in our gardens.

I used baby Lima beans. You could use large Lima beans, Great Northern Beans, Navy Beans and even Cannellini beans, which are a little harder to find in the dried state.

I love the Bob Red Mill products and that was the brand of baby Lima beans I had. They are a little more expensive, so use your favorite brand. Here’s the link for the Bob Red Mill Baby Lima Beans: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=135125638&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FBobs-Red-Mill-Baby-Lima-Beans-28-Oz%2F135125638

beautiful white bean and spring vegetable stew.

Unlike the usual method of cooking beans on the stove-top or in a pressure cooker or slow cooker, these beans are soaked overnight and cooked in a 300 degree oven.

Another recipe I have on the blog that I love is a vibrant greek bean salad. It is a delicious salad that I make a lot! Here’s the link for the recipe: https://the2spoons.com/vibrant-greek-bean-salad/

Here’s the recipe for the simple stew! Enjoy! One of my favorites!

White Bean and Spring Vegetable Stew

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American, Greek

Servings 8 servings

Ingredients

1 lb dried large white beans, small white beans soaked overnight, drained
1 onion, trimmed, peeled, halved trough core
3 ribs celery, trimmed, halved
10 large shiitake or button mushrooms
8 sprigs parsley, plus 3/4 cup parsley leaves with tender stems
1 head of garlic, halved, plus 1 garlic clove, finely grated
1 tbsp plus 1 tsp kosher salt, plus more
3/4 cup plus 3 tsp extra virgin olive oil, plus more for drizzling, divided
3/4 cup mint leaves
1 bunch radishes
1 bunch medium-size asparagus (about 1 lb)
1 10 oz bag frozen peas, thawed
8 thick slices country or sourdough bread
1 lemon, cut into 8 wedges

Instructions

Preheat oven to 300°. Combine beans, onion, celery, mushrooms, parsley sprigs, halved head of garlic, 1 Tbsp. salt, 3 Tbsp. oil, and 2 qt. water in a large Dutch oven. Bring to a simmer over medium-high heat, cover, and transfer to oven. Bake until beans are fully cooked, tender, and creamy through and through but as intact as humanly possible, about 1 hour, depending on the type, brand, and age of beans; start checking every 10 minutes after the first 45 minutes. (When checking beans for doneness, stir gently and taste at least 3 beans—it isn’t finished until they’re all tender!)
Using tongs, fish out aromatics and discard. Season with salt. Be generous! Under-seasoned beans are barely worth eating. Let sit on stovetop, uncovered, until ready to serve.
While beans are cooking, make your pistou and prep the vegetables and garnishes. Using your sharpest knife, finely chop mint and ¾ cup parsley leaves. (A dull knife will just mash your herbs and cause them to turn dark around the edges.) Transfer to a small bowl. Add ¾ cup oil, grated garlic, and 1 tsp. salt and stir to combine; set pistou aside.
Trim and wash radishes, then slice as thinly as possible into coins (a mandoline really helps here). Transfer radishes to a small bowl, cover with cold water, and chill until ready to use.
Wash asparagus and trim woody stems by bending each spear near the cut end until you find the place where it wants to break naturally. Cut off tips, then cut each tip in half lengthwise. Slice now-tipless stalks crosswise into thin coins. Toss asparagus coins and tips and peas in a medium bowl; set aside.
When you’re almost ready to serve the stew, return beans to a gentle simmer over medium heat, taking care not to stir too much—you don’t want to bust up those beans!
Generously drizzle oil into a large cast-iron skillet and heat over medium until shimmering. Working in two batches, fry bread slices until golden brown on both sides, about 2 minutes per side. Season with salt and transfer to a plate. (You may have to add more oil between batches, as the bread will soak some of it up.)
When beans are simmering, add reserved asparagus and peas and cook, stirring gently, until asparagus coins are barely cooked but still bright green and crunchy, about 2 minutes.
Drain reserved radishes. Bring Dutch oven full of stew directly to the table. Serve with fried bread, pistou, radishes, and lemon wedges.

Keyword spring, spring vegetables, stew,, white bean, white bean and spring vegetable stew