Green and white asparagus ragout

Name: Green and white asparagus ragout
Cook time: 1 h
Total time: 1 h
Yield: 3
Ingredients: 500 g white and green asparagus; 7-10 Tbsp salt, some sugar, pepper; 600 g small new potatoes; 300 g Mushrooms; 1 TABLESPOON butter/margarine; 100 g Whipped cream; 2 packages Sauce powder "Fine light sauce Dutch style (1/4 l liquid each); 150 g raw and cooked ham in thin slices; 7-10 Tbsp Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 3

500 g white and green asparagus
7-10 Tbsp salt, some sugar, pepper
600 g small new potatoes
300 g Mushrooms
1 TABLESPOON butter/margarine
100 g Whipped cream
2 packages Sauce powder "Fine light sauce Dutch style (1/4 l liquid each)
150 g raw and cooked ham in thin slices
7-10 Tbsp Parsley

Directions

1
Wash the asparagus. Peel white asparagus, cut off woody ends. Only cut off the ends of the green asparagus. Boil the white asparagus skins and ends in about 600 ml water with a little salt and sugar. Simmer for 10-15 minutes
2
Wash the potatoes and boil in water for about 20 minutes. Cut asparagus into bite-sized pieces. Clean and wash the mushrooms. Sieve the asparagus peels and collect the stock. Cook the asparagus pieces for about 15 minutes. Quench the potatoes and peel them
3
Drain the asparagus pieces and collect the stock. Sauté mushrooms in hot fat, season. Add asparagus stock and cream. Stir in sauce powder, bring to the boil and season to taste. Heat asparagus and potatoes in it. Serve the ragout with ham. Garnish with parsley
4
Drink: cool rosé wine