Summary

Ingredients

• 500 g asparaus, white
• 500 g asparaus, reen
• 4 carrot (s)
• 15 cherry tomato (s)
• 100 g peas
• 1 tablespoon chives
• 1 tablespoon butter
• 250 ml soy cream (soy cream cuisine)
• 2 tablespoons oil
• salt and pepper
• 500 g minced meat, mixed
• 1 egg (s)
• 1 tablespoon breadcrumbs
• 1 teaspoon mustard

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Instructions

1. Peel the white asparagus, cut off the ends and cut the asparagus stalks diagonally into thin slices. Cut the lower third of the green asparagus and cut the stalks diagonally into fine slices. Peel the carrots, cut in half lengthways and cut into pieces as wide as a thumb.
2. Put the oil in the pan, then the butter. Melt over medium heat, add the white asparagus and carrots and cook for about 3 minutes. Add the green asparagus, peas and cherry tomatoes, sauté everything briefly. Then deglaze with the soy cream, add salt and pepper and let reduce for about 4-5 minutes. The asparagus has to be crisp. Now add fresh chives.
3. Mix the minced meat with the egg, breadcrumbs and mustard, add the chives, pepper and salt. Shape into 12 even balls and place in silicone molds or in a muffin tray with baking paper. Cook in the oven at 200 degrees for approx. 15 - 20 minutes
4. Arrange the ragout nicely in a deep plate and place the balls on top.