Asparagus ragout with meatballs
easy
40 mins
40 mins
Ingredients
- 40 g Butter or margarine
- 40 g Flour
- 1 Onion
- 6 Stem(s) Oregano
- 10 Stem(s) Thyme
- 600 g mixed minced meat
- 1 egg (size M)
- 3 TABLESPOONS Breadcrumbs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/4 Head Cauliflower
- 500 g green asparagus
- 500 g white asparagus
- 200 g Finger carrots
- 150 g frozen peas
- 150 ml Milk
- 50 g Whipped cream
- 7-10 Tbsp grated nutmeg
Directions
- 1
For the sauce, melt the fat, stir in the flour and sweat briefly while stirring. Remove the pot from the heat. Peel onion and cut into fine cubes. Wash herbs, shake dry, pluck leaves from the stems and chop.
- 2
Knead minced meat, onion, egg, breadcrumbs and herbs, except for 1 tablespoon for garnishing. Season with salt and pepper. Form into 4 minced dumplings and cook in boiling salt water for 15-20 minutes. Clean and wash the cauliflower and cut the florets from the stalk.
- 3
Wash the asparagus. Peel white asparagus. Cut the woody ends off the whole asparagus. Cut the asparagus spears in thirds. Clean and peel the carrots. Cook cauliflower and white asparagus in salted water for about 10 minutes until al dente.
- 4
After 5 minutes add carrots, green asparagus and peas. Meanwhile, remove the meatballs from the stock and keep warm. Measure out 200 ml of stock, pour into the roux together with milk and cream, stirring vigorously.
- 5
Bring to the boil, season to taste with salt, pepper and a little nutmeg. Remove the vegetables from the cooking water. Add vegetables and meatballs to the sauce. Arrange in a bowl and sprinkle with herbs. Boiled potatoes taste good with it.
Nutrition Facts
700 kcal
27 g
46 g
42 g
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