Asparagus stew

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash and peel the white asparagus and cut off the woody ends. Wash the green asparagus, cut off the woody ends. Wrap the asparagus spears in a damp cloth until they are ready for use and keep them in a cool place. Put the asparagus skins and ends in a large pot and cover with water. Season with salt, 1 pinch of sugar, nutmeg and 1 dash of lemon juice. Bring to the boil and simmer for about 20 minutes

2. 2

   Meanwhile blanch the beans in boiling salted water for about 2 minutes. Pour into a sieve and rinse with cold water. Squeeze the bean seeds out of the skin. Carve tomato crosswise, blanch with boiling water, let it stand for a short time. Quench tomato, peel skin. Cut tomato into quarters, remove inside. Dice tomato flesh. Peel carrots, leave some green and wash. Clean, wash and halve sugar snap peas

3. 3

   Pass the asparagus stock through a sieve and collect the liquid. Cut the asparagus spears diagonally into approx. 5 cm long pieces. Simmer the white asparagus in the asparagus stock for 12-14 minutes. Add the green asparagus and carrots about 8 minutes before the end of cooking time. Add the beans, mangetouts and tomato approx. 5 minutes before the end of the cooking time.

4. 4

   Remove vegetables from the stock and arrange in 4 bowls. Season the stock with salt, pepper and 1 dash of lemon juice. Cut the butter into pieces, mix it with the blender in the stock and pour it into the bowls over the vegetables

Nutrition Facts

KCAL
150 kcal

CARBS
11 g

FATS
9 g

PROTEINS
7 g