Asparagus ragout with Kasseler

Name: Asparagus ragout with Kasseler
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 medium onion; 500 g tripped chop of Kasseler; 7-10 Tbsp Salt; 1 Bay leaf; 7-10 Tbsp some peppercorns; 500 g green asparagus; 7-10 Tbsp white pepper; 250 g Mushrooms; 3 TABLESPOONS Butter or margarine; 4 TABLESPOONS Flour; 1/8 l Milk; 1/2 bunch Ciboulette,; 7-10 Tbsp Parsley and chervil; 2 TABLESPOONS Lemon juice

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 medium onion
500 g tripped chop of Kasseler
7-10 Tbsp Salt
1 Bay leaf
7-10 Tbsp some peppercorns
500 g green asparagus
7-10 Tbsp white pepper
250 g Mushrooms
3 TABLESPOONS Butter or margarine
4 TABLESPOONS Flour
1/8 l Milk
1/2 bunch Ciboulette,
7-10 Tbsp Parsley and chervil
2 TABLESPOONS Lemon juice

Directions

1
Peel and halve the onion. Wash the meat. Bring 1 litre of salt water, onion, bay leaf and peppercorns to the boil. Add the meat and let it simmer at low heat for about 30 minutes.
2
Wash the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water for about 10 minutes, drain and collect the asparagus stock. Remove meat from the stock, let it cool down a bit and cut into cubes.
3
Clean, wash and quarter the mushrooms. Heat the fat in a pot. Brown the sausage and mushrooms in it. Dust with flour, sweat and deglaze with 1/4 l asparagus stock and milk. Bring to the boil and simmer at medium heat for about 5 minutes.
4
Cut the asparagus into pieces and heat in the ragout. Wash the herbs, dab dry, chop finely and stir into the ragout. Season with salt and pepper and season with lemon juice.