Asparagus-orange-poultry ragout

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the asparagus, peel and cut off the woody ends. Cut the stalks into approx. 3 cm long, diagonal pieces and cook in the boiling broth for approx. 15 minutes, except for the tips. Add the asparagus tips 5 minutes before the end of the cooking time. Wash the meat, dab dry and dice. Drain the asparagus and collect the asparagus stock. Fry meat in hot fat until golden brown. Dust with flour, sweat briefly and deglaze with cream and asparagus water. Add green pepper and simmer for about 5 minutes. Peel oranges so that the white skin is completely removed. Cut out the pulp between the peelings, squeeze out the juice from the rest, collect. Wash the basil and cut into fine strips, except for something to garnish. Warm the asparagus, meat and oranges in the sauce. Season the sauce with orange juice, salt and pepper. Serve garnished with remaining basil

2. 2

   Preparation time approx. 45 minutes

3. 3

   Terrine: Bernardaud

4. 4

   Plate: Waechtersbach

5. 5

   Spoon: Georg Jensen

6. 6

   Stripe cloth: Meyer Mayor