Deutsche Version

Ragout of Asparagus

Ingredients:

250 g / 1/2 lb
250 g / 1/2 lb
20 g / 2/3 oz
500 g / 1 lb

20 g / 2/3 oz
1/4 l / 1 cup
1/4 l / 1 cup
1 tsp
1 tbsp

white asparagus
green asparagus
butter, unsalted
spring onions
pepper, salt
plain flour
vegetable broth
cream
lemon juice
parsley

Serves 3 - 457 cal per serving
Prep-time: 20 min. - Total-time: 30 min.

Serve ragout of asparagus as a main meal with rice or as a side dish for lamb roast or pork chops. Peel the white asparagus spears. Peel only the lower third of the green asparagus spears. Cut off the end of the asparagus spears they might be woody. Cut both, green and white asparagus spears, in bite-sized pieces. Melt the butter in a pot and add the asparagus pieces. Fry for 5 minutes on medium heat, stirring occasionally. Wash the green onions, cut in pieces and add to the asparagus. Fry for another 3 minutes on low heat. Season with pepper and salt. Sprinkle the flour over the asparagus, stir and let sweat for a moment. First cast on the vegetable broth and then the cream. Let simmer for 8-10 minutes until the asparagus is cooked. Season the ragout with freshly squeezed lemon juice. Sprinkle with freshly chopped parsley before serving.