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Hello tasty spring vegetables! We are currently totally into delicious spring vegetables. Like kohlrabi, asparagus, radishes and rhubarb. You use this short asparagus time ti the fullest. Today we serve a tasty asparagus ragout with boiled potatoes. The court definitely requires reference.
CHERVIL
Chervil cannot be missing as an ingredient again today. We just love him! You usually get chervil at the weekly market. Unfortunately, it is not quite as common in supermarkets. An even better idea is to plant it yourself in a pot. That’s how we did it this year. It grows beautifully and quickly.
Asparagus ragout
350 g asparagus (mixed green and white one)
1 shallot
20 g butter
15 g of flour
100 ml white wine
150 ml vegetable stock
150 ml cream
pinch of nutmeg
1 small bunch of chervil
salt and pepper
also
Chervil, chopped
Parsley, chopped
5-6 boiled potatoes or rice
Peel the white asparagus completely and cut off the woody ends. Cut only the ends of the green asparagus. Now cut both types into pieces approx. 2 cm long.
Chop the shallot very finely, place in a saucepan and braise until translucent in the butter. Add the flour and stir-fry. Deglaze with wine and vegetable stock. Approx. Simmer gently for 5 minutes and stir occasionally.
Add the cream, nutmeg, salt and pepper and bring to the boil again briefly. Then put the asparagus pieces in the sauce and simmer for 10-15 minutes. The asparagus should not become too soft.
Season with chervil and parsley and serve with boiled potatoes or rice.
We hope you enjoy this delicious meal. Kathrin and Ramin
If you try this asparagus ragout or one of our other recipes, please leave us a comment how you liked it.
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Asparagus ragout
Ingredients
- 350 g asparagus mixed green and white one
- 1 shallot
- 20 g butter
- 15 g of flour
- 100 ml white wine
- 150 ml vegetable stock
- 150 ml cream
- pinch of nutmeg
- 1 small bunch of chervil
- salt and pepper
also
- Chervil chopped
- Parsley chopped
- 5-6 boiled potatoes or rice
Instructions
- Peel the white asparagus completely and cut off the woody ends. Cut only the ends of the green asparagus. Now cut both types into pieces approx. 2 cm long.
- Chop the shallot very finely, place in a saucepan and braise until translucent in the butter. Add the flour and stir-fry. Deglaze with wine and vegetable stock. Approx. Simmer gently for 5 minutes and stir occasionally.
- Add the cream, nutmeg, salt and pepper and bring to the boil again briefly. Then put the asparagus pieces in the sauce and simmer for 10-15 minutes. The asparagus should not become too soft.
- Season with chervil and parsley and serve with boiled potatoes or rice.
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