Asparagus with turkey and mushroom ragout

Name: Asparagus with turkey and mushroom ragout
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 200 g Mushrooms; 1 Onion; 1 tablespoon (20 g) Butter or margarine; 1 (20 g) heaped tbsp. flour; 100 g Whipped cream; 4 TABLESPOONS dry white wine; 1-2 TABLESPOONS Lemon juice; 4 Puff pastry pies; 7-10 Tbsp fillable; 2 Tomatoes; 7-10 Tbsp untreated lemon and herbs

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
200 g Mushrooms
1 Onion
1 tablespoon (20 g) Butter or margarine
1 (20 g) heaped tbsp. flour
100 g Whipped cream
4 TABLESPOONS dry white wine
1-2 TABLESPOONS Lemon juice
4 Puff pastry pies
7-10 Tbsp fillable
2 Tomatoes
7-10 Tbsp untreated lemon and herbs

Directions

1
Wash and peel the asparagus and cut off the woody ends. Put the asparagus in about 1 l boiling, slightly salted water, covered with 1 teaspoon sugar
2
Cook for 15-20 minutes. In the meantime, remove just under 1/2 l asparagus stock
3
Dice meat. Clean, wash and slice the mushrooms. Peel and chop onion. Steam in hot fat in a pot. Add meat and mushrooms, fry well. Season with salt and pepper. Sprinkle with flour and sweat. Stir in 1/2 l asparagus stock, cream and wine. Bring to the boil and simmer for about 5 minutes
4
Lift out the asparagus and let it drip off. Keep 3/4 asparagus warm. Chop the rest and add to the ragout. Season with salt, pepper, sugar and lemon juice
5
Bake the pies in a preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 5 minutes. Wash, quarter, core and dice the tomatoes
6
Fill pies with ragout. Serve with asparagus spears and the rest of the ragout. Sprinkle with tomatoes, garnish