Washing and peeling the asparagus
Wash the asparagus and peel it using the peeler. Peel the onion, cut and chop it finely. Pluck the parsley and chop it roughly.
Asparagus ragout
200g
asparagus
1 coffeespoon
octu
1 teaspoon
soli
1 pinch
pepře
1 teaspoon
cukr
125ml
vody
40g
cibule
30g
másla
2 tablespoons of
Weißwein
40g
Frischkäse
1 tablespoon of
petrželová vnať
100g
1 porce
kondenzační
387 kJ
1840 kJ
92 kcal
439 kcal
tuk
7.9 g
38 g
z nichž nasycené mastné kyseliny
5 g
24 g
sacharidy
2.5 g
12 g
z toho cukru
2.4 g
11 g
protein
2 g
9.6 g
sůl
0.8 g
3.8 g
Asparagus ragout
popis a časy
Ragout made of green and white asparagus is a wonderful spring treat. The cooked asparagus spears are cut into pieces and served in cream cheese-sauce with fresh parsley. The asparagus tips are used for decoration. This dish fits as a vegetarian starter or main course or as a side dish which goes well with fish or meat.
Cutting the asparagus
Cut the asparagus into two fingers thick pieces.
Cooking the asparagus
Boil the asparagus in salted water, sugar and vinegar until it's firm.
Melting the cream cheese
Sauté the onion in butter until it's golden-yellow. Deglaze it with white wine and bring it to a boil. Add the cream cheese and let it melt.
Adding asparagus-pieces
Strain the asparagus and place the tips aside for decoration. Add the asparagus and some cooking water to the sauce and stir gently. Season it with salt and pepper.
Asparagus ragout
Serve the asparagus ragout sprinkled with chopped parsley.
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