Berlin asparagus ragout

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel the asparagus, cut off the woody ends. Boil 1 1/2 litre of water with salt, sugar and 1 teaspoon of butter. Simmer the asparagus shells in it for about 10 minutes. In the meantime cut asparagus into pieces. Divide cauliflower into florets. Cut carrots into slices.

2. 2

   Clean the mangetouts. Pour the asparagus stock through a sieve. Collect the stock, bring to the boil. Cook the chicken filet in it for about 15 minutes, take it out. Cook the cauliflower and asparagus in the stock for 12-15 minutes. Add the carrots and mangetouts about 7 minutes before the end of the cooking time with the rest of the vegetables. Press the meat mixture out of the skin as small balls. Fry in a pan with hot oil until golden brown. Cut the mushrooms into slices and fry with them. Remove vegetables from the stock. Measure out 3/4 litre, pour into a pot.

3. 3

   Add the carrots and mangetouts about 7 minutes before the end of the cooking time with the rest of the vegetables. Press the meat mixture out of the skin as small balls. Fry in a pan with hot oil until golden brown. Cut the mushrooms into slices and fry with them. Remove vegetables from the stock. Measure out 3/4 litre, pour into a pot. Stir in sauce powder and bring to the boil. Add cold butter in pieces and simmer for about 1 minute. Slice the chicken filet and add to the sauce with the vegetables. Heat everything in it again. Serve sprinkled with parsley

4. 4

   Stir in sauce powder and bring to the boil. Add cold butter in pieces and simmer for about 1 minute. Slice the chicken filet and add to the sauce with the vegetables. Heat everything in it again. Serve sprinkled with parsley

Nutrition Facts

KCAL
690 kcal

CARBS
20 g

FATS
52 g

PROTEINS
36 g