Potato – Asparagus – Ragout
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potato (s), youn, waxy
- 750 g asparaus
- 20 g butter
- 1 bunch chives
- 1 bunch parsley
- 125 g crème fraîche
- 150 g yourt
- salt and pepper
- 0.5 liter ½ water
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into 1 - 2 cm cubes. Wash, peel and cut the asparagus into bite-sized pieces, putting the asparagus tips aside.
- Heat the butter in a saucepan and sauté the potatoes and asparagus pieces for a few minutes. Pour 1/2 liter of water and cook covered for approx. 10 minutes. Then add the asparagus tips and simmer for another 5 minutes.
- For the sauce, wash, dry and finely chop the chives and parsley. Mix the creme fraiche with the yoghurt and herbs, season with salt and pepper and season to taste.
- Add the sauce to the pot and thicken a little if necessary.
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