Asparagus ragout

Name: Asparagus ragout
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g green asparagus; 200 g Carrots; 150 g frozen peas; 200 g Mushrooms; 7-10 Tbsp Salt; 2 TABLESPOONS Butter or margarine; 300 g blanched veal sausage; 200 ml White wine; 250 g Whipped cream; 2 Bags of cream of asparagus soup; 7-10 Tbsp Pepper; 7-10 Tbsp Chervil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g green asparagus
200 g Carrots
150 g frozen peas
200 g Mushrooms
7-10 Tbsp Salt
2 TABLESPOONS Butter or margarine
300 g blanched veal sausage
200 ml White wine
250 g Whipped cream
2 Bags of cream of asparagus soup
7-10 Tbsp Pepper
7-10 Tbsp Chervil

Directions

1
Wash the asparagus and cut off the woody ends. Cut the asparagus into small pieces. Peel, wash and finely chop the carrots. Defrost the peas. Clean, wash and slice the mushrooms. Cook asparagus and carrots in 800 ml salted water for about 10 minutes. Add peas.
2
Press the meat mixture out of the skin as small dumplings. Heat the fat and fry the dumplings and mushrooms for about 5 minutes, turning them over. Deglaze with white wine and cream. Stir in asparagus cream soup powder and bring to the boil. Add remaining vegetables and cooking water. Season everything with salt and pepper. Serve sprinkled with chervil