Asparagus and Egg Ragout
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g asparaus, white
- 1 tablespoon butter
- 1 teaspoon, leveled sugar
- 1 tablespoon, leveled flour
- water
- 0.5 ½ bunch parsley
- salt and pepper
- nutmeg
- 0.5 ½ cup cream
- 2 egg (s), hard-boiled
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cut into pieces approx. 5 cm in size.
- Melt the butter and sugar in a saucepan and add the asparagus pieces. Braise in a not so strong heat. Asparagus shouldn`t brown. Therefore carefully slide it back and forth in the pot. After 4 - 5 minutes dust with flour and stir again briefly. Only add enough water that the asparagus is not completely covered. Cook over low heat until the asparagus is firm to the bite. Now pour on the cream and bring to the boil briefly. Season with salt, pepper and nutmeg.
- When the sauce is thick, spread the eggs in slices and sprinkle with finely chopped parsley.
- Serve with boiled potatoes.
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