Asparagus and Vegetable Ragout
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg asparagus, white
- 600 g chicken fillet (s)
- 45 g butter
- 45 grams flour
- 250 g cream
- 2 teaspoons peppercorns, green, pickled
- 3 orange (s)
- 1 bunch basil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the asparagus, cut off the woody ends. Cut the sticks into approx. 3 cm long oblique pieces and cook in salted water for 15 minutes. Then drain and collect the cooking water.
- Wash, pat dry and dice the meat. Fry the meat in hot fat until golden brown, season. Dust the flour over it, sweat briefly while stirring and deglaze with cream and asparagus stock as required. Add green pepper and simmer for approx. 5 minutes.
- Fillet the oranges, collecting the juice. Cut the basil into fine strips.
- Heat the asparagus, meat and orange fillets in the sauce. Finally, season the sauce with orange juice, salt and pepper.
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