Young Onion Asparagus Ragout


Rating: 4.50 / 5.00 (2 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:














Instructions:

A more wonderful asparagus recipe:

Clean the spring onions, peel the asparagus spears, cut them into 3 cm long pieces. Sauté asparagus in fat for 5 minutes. Add spring onions, sauté for 2-3 min.

Season the vegetables with pepper and season with salt. Sprinkle flour on top, sweat briefly, then add clear soup and whipped cream. Make sauce while stirring for 5 min.

In the meantime, make the eggs in about 6 min, quench and peel.

Season the vegetable ragout with juice of one lemon and Worcestershire sauce. Cut eggs into quarters or sixes and arrange on top of the ragout. Serve sprinkled with chervil. Serve with long-grain rice.

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