Asparagus Ragout with Mushrooms
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 750 g asparaus, peeled and cut into bite-sized pieces
- 1 medium onion (s), finely diced
- 250 g mushrooms, cleaned, sliced
- some oil for frying
- 20 g flour
- 100 g creme léère
- Salt water
- 1 pinch (s) sugar
- Salt and pepper from the mill
- 3 egg (s), waxy or hard-boiled
- possibly sauce thickener, lighter
Print Recipe
Pin Recipe Instructions
- Boil the asparagus in salted water with a pinch of sugar until al dente. Drain the asparagus, catching the cooking water.
- While the asparagus is cooking, fry the mushrooms and onion cubes in a little oil, add a little salt and let the water boil off. Dust with flour and deglaze with about 1/4 l asparagus water and stir well.
- Put in the asparagus pieces and heat them. Stir in the cream casually, season with salt and pepper. If the sauce is too runny, thicken it with a light sauce thickener. Peel and halve the eggs and arrange on top of the ragout.
- As a main course for 3 people or as a warm starter, then for more people depending on appetite and menu.
- Depending on hunger and use, rice or baguette and a light white wine go well with it.
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