Hello spring vegetables. Creamy and delicious asparagus ragout with chopped herbs and boiled potatoes. A simple and quick dish.
Course Main dish
Cuisine germany
Keyword asparagus
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 2servings
Author Klaraslife
Ingredients
350gasparagusmixed green and white one
1shallot
20gbutter
15gof flour
100mlwhite wine
150mlvegetable stock
150mlcream
pinchof nutmeg
1small bunch of chervil
salt and pepper
also
Chervilchopped
Parsleychopped
5-6boiled 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.