Hello spring vegetables. Creamy and delicious asparagus ragout with chopped herbs and boiled potatoes. A simple and quick dish.
Course Main dish
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
350gasparagusmixed green and white one
1small bunch of chervil
salt and pepper
5-6boiled 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.