Asparagus ragout with dumplings
easy
75 mins
75 mins
Ingredients
- 500 g whiter and greener
- 7-10 Tbsp Asparagus
- 1/4 l clear broth (instant)
- 1 pinch Sugar
- 200 g Whipped cream
- 1/8 l White wine
- 7-10 Tbsp grated rind of 1 untreated lemon
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 2-3 TABLESPOONS Sauce thickener
- 175 g Mushrooms
- 1 Shallot
- 1 Garlic clove
- 3-4 Tbsp Breadcrumbs
- 1 Egg
- 1 Egg Yolk
- 2-3 TABLESPOONS Oil
- 1 Boxes Cress
Directions
- 1
Wash the white and green asparagus. Peel the white asparagus and cut off the woody end. Peel green asparagus only in the lower third and break off the woody end. Cut the asparagus into 4 cm long pieces
- 2
Bring stock and sugar to the boil. Add the asparagus and cook for about 15 minutes. Pour stock through a sieve into a pot. Add cream, wine and lemon peel and bring to the boil. Season to taste with salt, pepper and nutmeg. Stir in the sauce thickener and bring to the boil
- 3
Clean, wash and finely chop the mushrooms. Peel and finely chop the shallot and garlic. Mix mushrooms, shallot, garlic, breadcrumbs, egg and egg yolk. Season with salt and pepper. Moisten hands and form small dumplings from the mixture
- 4
Heat the oil in a pan and fry the dumplings in it. Add the asparagus and dumplings to the sauce and heat them up. Cut the cress in small bunches from the bed and garnish the ragout with it
- 5
Terinne: Bernardaud
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