Egg ragout with green asparagus

Name: Egg ragout with green asparagus
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 160 g Long grain rice; 7-10 Tbsp Salt; 500 g Kohlrabi; 500 g green asparagus; 4 Eggs (size M); 150 g Light cream; 1 TABLESPOON medium hot mustard; 1-2 TABLESPOONS sauce thickener; 1 potty Chervil; 7-10 Tbsp pink berries

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

160 g Long grain rice
7-10 Tbsp Salt
500 g Kohlrabi
500 g green asparagus
4 Eggs (size M)
150 g Light cream
1 TABLESPOON medium hot mustard
1-2 TABLESPOONS sauce thickener
1 potty Chervil
7-10 Tbsp pink berries

Directions

1
Prepare rice in boiling salted water according to package instructions. Peel, wash and cut the kohlrabi into sticks. Wash the asparagus, cut off the lower woody ends. Cut the asparagus into pieces.
2
Cook the kohlrabi and asparagus in boiling salted water for about 10 minutes. Cook the eggs in boiling water for 8 minutes. Pour vegetables onto a sieve, collect the vegetable water and measure 3/8 litres. Keep vegetables warm.
3
Boil up the vegetable water. Stir in crème légère and mustard. Bind with sauce thickener. Season with salt and pepper. Wash the chervil, put something aside for garnishing. Chop the rest coarsely and stir into the sauce.
4
Drain eggs, quench, peel and slice. Drain rice on a sieve. Arrange rice, ragout and eggs on plates. Pour sauce over them and sprinkle with pink berries. Garnish with chervil.