Asparagus ragout with dumplings

Name: Asparagus ragout with dumplings
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g white asparagus; 150 g Sweet peas; 6 Radishes; 7-10 Tbsp Salt; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Flour; 100 ml Milk; 7-10 Tbsp Pepper; 1 pinch Sugar; 1 Splash of lemon juice; 250 g Pork mince; 2 TABLESPOONS Oil; 1/2 bunch Spring onions; 5 Stem(s) Chervil

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g white asparagus
150 g Sweet peas
6 Radishes
7-10 Tbsp Salt
1 TABLESPOON Butter or margarine
1 TABLESPOON Flour
100 ml Milk
7-10 Tbsp Pepper
1 pinch Sugar
1 Splash of lemon juice
250 g Pork mince
2 TABLESPOONS Oil
1/2 bunch Spring onions
5 Stem(s) Chervil

Directions

1
Peel the asparagus, cut off the woody ends and cut into pieces about 4 cm long. Clean the sugar snap peas and cut them diagonally in half. Clean and wash the radishes and cut them into slices.
2
Blanch the asparagus in boiling salted water for about 5 minutes. Add the radishes and mangetouts about 2 minutes before the end of the cooking time. Drain, collecting 200 ml vegetable stock. Rinse vegetables under cold running water and drain.
3
Heat the fat in a saucepan. Dust with flour and sauté briefly. Deglaze with the vegetable stock and milk, bring to the boil and simmer for 6-8 minutes. 2-3 minutes before the end of the cooking time, add asparagus, mangetouts and radishes.
4
Season with salt, pepper, sugar and lemon juice.
5
In the meantime, shape the ground pork into about 20 small balls with moistened hands. Heat the oil in a pan. Fry the meatballs for 3-4 minutes, turning them over and taking them out. Clean and wash spring onions and cut into small rolls.
6
Wash the chervil, shake dry and pluck the leaves. Fill asparagus ragout into deep plates. Place about 5 meatballs on each plate and sprinkle with spring onions and chervil.