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
green or white asparagus
1 coffeespoon
of vinegar
1 teaspoon
of salt
1 pinch
of pepper
1 teaspoon
of sugar
125ml
water needed for cooking
40g
onions
30g
butter
2 tablespoons of
white wine
40g
cream cheese
1 tablespoon of
fresh or dried parsley
100g
1 serving
energy
387 kJ
1840 kJ
92 kcal
439 kcal
fat
7.9 g
38 g
saturated_fat
5 g
24 g
carbs
2.5 g
12 g
sugars
2.4 g
11 g
protein
2 g
9.6 g
salt
0.8 g
3.8 g
Asparagus ragout
description & times
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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