Asparagus ragout \"Berlin style\"

Name: Asparagus ragout \"Berlin style\"
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 3
Ingredients: 1 kg white asparagus; 7-10 Tbsp salt, sugar, pepper; 350 g Chicken filet; 1 (approx. 500 g) cauliflower; 2 (approx. 200 g) Carrots; 150 g mangetout or frozen peas; 250 g mushrooms, 1 tablespoon of oil; 2 (approx. 200 g) fine uncooked bratwursts; 2 packages "Preparation for butter sauce"; 100 g Butter; 2-3 stem(s) Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 3

1 kg white asparagus
7-10 Tbsp salt, sugar, pepper
350 g Chicken filet
1 (approx. 500 g) cauliflower
2 (approx. 200 g) Carrots
150 g mangetout or frozen peas
250 g mushrooms, 1 tablespoon of oil
2 (approx. 200 g) fine uncooked bratwursts
2 packages "Preparation for butter sauce"
100 g Butter
2-3 stem(s) Parsley

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into pieces. Bring 1/4 l lightly salted water and some sugar to the boil. Simmer asparagus peel and ends in it for about 10 minutes. Then sieve, catch the stock
2
Cook the chicken filet in the asparagus stock for 15-20 minutes. Take out and let cool down
3
Clean and wash the cauliflower, carrots and mangetouts. Cut the cauliflower into florets. Cook with carrots and asparagus in stock for 12-15 minutes. Add mangetouts and cook for 5 minutes. Drain the vegetables. Collect the stock and measure 3/4 l
4
Clean, wash and slice the mushrooms. Fry them in hot oil. Season and take out. Press the sausage meat as dumplings directly into the hot fat. Fry until golden brown all around
5
Pour the asparagus stock into a pot. Stir in sauce powder, bring to the boil. Add butter in pieces, simmer at low heat for about 1 minute. Cut the fillet into slices, heat up in the sauce with the remaining ingredients. Serve. Wash and chop the parsley and sprinkle over it. Serve with: rice