Asparagus ragout

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel the bottom end of the asparagus and cut off the woody ends. Wash the asparagus and cut into pieces. Peel, wash and chop the carrots. Cook vegetables in boiling salted water for 8 minutes and drain. Peel and finely chop the onion.

2. 2

   Cut meat into bite-sized pieces. Heat the oil in a pot and fry the meat. Add onions and fry briefly. Add chicken soup, bring to the boil and cook the meat over medium heat for about 10 minutes. Stir flour with cream until smooth. Add cream and orange juice to the meat while stirring. Bring to the boil. Add chervil and vegetables. Season to taste with Campari, salt and pepper.

3. 3

   Add cream and orange juice to the meat while stirring. Bring to the boil. Add chervil and vegetables. Season to taste with Campari, salt and pepper. Pour the asparagus ragout into a bowl and garnish with chervil as desired. Peanut rice tastes good with it

Nutrition Facts

KCAL
410 kcal

CARBS
15 g

FATS
22 g

PROTEINS
31 g