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
1CáC
vinaigre
1 petite cuillère
sel
1 pointe
poivre
1 petite cuillère
sugar
125ml
eau
40g
oignons
30g
beurre
2CáS
vin blanc
40g
fromage à la crème
1CáS
persil
100g
1 portion
condensation
387 kJ
1840 kJ
92 kcal
439 kcal
graisse
7.9 g
38 g
dont acides gras saturés
5 g
24 g
hydrates de carbone
2.5 g
12 g
dont sucre
2.4 g
11 g
protéine
2 g
9.6 g
sel
0.8 g
3.8 g
Asparagus ragout
description et horaires
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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