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Asparagus and Salmon Ragout

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Asparagus and Salmon Ragout
288
calories
Calories
0
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Difficulty
1 hr
Preparation
Nutritions
Fat15.4 g
Saturated Fat Acids0 g
Protein20.7 g
Roughage0 g
Sugar added0 g
Calorie288
1 serving contains
Calories288
Protein/g20.7
Fat/g15.4
Saturated fatty acids/g0
Carbohydrates/g16
Added sugar/g0
Roughage/g0
Bread exchange unit0
Cholesterol/mg0
Uric acid/mg0
Vitamin A/mg0
Vitamin D/μg0
Vitamin E/mg0
Vitamin B₁/mg0
Vitamin B₂/mg0
Niacin/mg0
Vitamin B₆/mg0
Folate/μg0
Pantothenic acid/mg0
Biotin/μg0
Vitamin B₁₂/μg0
Vitamin C/mg0
Potassium/mg0
Calcium/mg0
Magnesium/mg0
Iron/mg0
Iodine/μg0
Zinc/mg0

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1 kilogram
white Asparagus
Salt and Pepper
1 pinch
2 tablespoons
1 tablespoon
200 milliliters
a little Lemon juice
1 tablespoon
150 grams
2 tablespoons
250 grams
1 tablespoon
1 bunch
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Preparation steps

Step 1/3

Peel asparagus and cut off ends. Cut asparagus into pieces. Cook asparagus in 300 ml (approximately 1 1/4 cups) slightly salted water with a pinch of sugar, 8-10 minutes. Drain, reserving cooking water.

Step 2/3

In a saucepan, melt butter. Add flour and sauté. Deglaze with milk and asparagus cooking water. Bring to a boil, stirring. Season with salt, pepper and lemon juice. Add capers and peas and simmer 1-2 minutes. Add asparagus and cook until heated through. Stir in crème fraîche.

Step 3/3

Rinse salmon and pat dry. Cut salmon into bite-sized pieces. In a pan, sauté salmon in hot oil, 3-4 minutes. Season with salt and pepper. Season asparagus ragout to taste and stir in salmon pieces. Rinse dill, shake dry, chop and stir into ragout.

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