Vegetarian Delicacy

Asparagus Ragout

in Pastry Shells
Average: 5 (3 votes)
(3 votes)
Asparagus Ragout

Asparagus Ragout - A Hearty Vegetarian Meal

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Health Score:
81 / 100
1 hr
ready in 1 hr 30 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Small and fine variation of the popular ragout fin - without meat, but with noble and low-calorie asparagus. The wholemeal flour for the dough provides some fibre and the yoghurt butter saves fat calories.

If you don't have time: Instead of the homemade pastry bowls, use purchased puff pastry that only needs to be warmed up briefly. But be careful: they contain less fibre!

1 serving contains
(Percentage of daily recommendation)
Calorie367 cal.(17 %)
Protein13 g(13 %)
Fat19 g(16 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage7.5 g(25 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.5 μg(3 %)
Vitamin E8.7 mg(73 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.5 mg(54 %)
Vitamin B₆0.3 mg(21 %)
Folate268 μg(89 %)
Pantothenic acid2.5 mg(42 %)
Biotin12.2 μg(27 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C63 mg(66 %)
Potassium801 mg(20 %)
Calcium173 mg(17 %)
Magnesium82 mg(27 %)
Iron3.3 mg(22 %)
Iodine33 μg(17 %)
Zinc2.5 mg(31 %)
Saturated fatty acids9.9 g
Uric acid1.4 mg
Cholesterol109 mg
Development of this recipe:


2 ozs Whole wheat flour
3 ozs Pastry flour
½ tsp cream of tartar
1 egg
2 ozs Cultured butter
1 Tbsp Fat (for the tin)
3.3 lbs white Asparagus
2 scallions
3 small Tomatoes (80 grams)
1 heaping Tbsp butter (20 grams)
½ cup
4 sprigs Chervil
1 lemon
How healthy are the main ingredients?
Whole wheat floursalteggTomatolemon

Kitchen utensils

1 Kitchen scale, 3 Bowls, 1 Teaspoon, 1 Wooden spoon, 1 Tablespoon, 1 Fork, 1 Cutting board, 1 Small knife, 1 Hand mixer, 1 Large knife, 1 Rolling pin, 1 large Sieve, 1 Peeler (or vegetable peeler), 1 Muffin tin (8 wells), 1 Pastry brush, 1 Wire rack, 1 wide Pot (with lid), 1 Steamer basket, 1 Measuring cups, 1 Small pot, 1 Whisk, 1 Citrus juicer, 1 Wooden spoon, 1 Ladle

Preparation steps

Asparagus Ragout preparation step 1

Combine whole-wheat flour and 50 grams (approximately 1 3/4 ounces) of pastry flour in a bowl. Stir in cream of tartar and 1/2 teaspoon salt. Separate egg, add egg yolk and 1 tablespoon of water to a bowl and whisk with a fork. Add egg yolk to the flour mixture. (Save egg white for another use.) Cut cultured butter into small pieces and add to flour mixture. Knead with the dough hook of a hand mixer to form a smooth dough.

Asparagus Ragout preparation step 2

Place dough on a lightly floured surface, flatten with a rolling pin and cut into 8 equal pieces. Form each piece into a round disk of 9-10 cm (approximately 4-inch) diameter.

Asparagus Ragout preparation step 3

Grease an 8-cup muffin tin, gently press each dough circle into the bottom of a muffin well. Bake on the middle rack of a preheated oven at 200°C (fan oven 180°C, gas mark 4)(approximately 400°F/convection 350°F) for about 15 minutes.

Asparagus Ragout preparation step 4

Remove muffin tin from the oven and allow to cool for about 5 minutes. Then carefully remove the pastry shells let cool on a wire rack.

Asparagus Ragout preparation step 5

Meanwhile, rinse asparagus and remove a generous portion of the ends. Peel the ends with a potato peeler. Add the asparagus peels to a large, wide pot with 400 ml (approximately 2 cups) lightly salted water and bring to a boil.

Asparagus Ragout preparation step 6

Cut asparagus spears diagonally into 1.5 cm (approximately 1/2 inch) pieces, place in a steamer over the boiling asparagus stock, cover and steam for 10 minutes.

Asparagus Ragout preparation step 7

Meanwhile, rinse, trim and cut scallions diagonally into thin pieces. Rinse tomatoes, remove stems, cut into quarters, scoop out the seeds and cut into fine strips.

Asparagus Ragout preparation step 8

Remove asparagus from steamer. Pour asparagus stock through a sieve into a large bowl.

Asparagus Ragout preparation step 9

Melt 1 tablespoon butter in a pot. Add 20 grams (approximately 3/4 ounce) of the remaining pastry flour, continuously stirring with a whisk until golden brown.

Asparagus Ragout preparation step 10

Gradually stir in the milk and bring to a boil.

Asparagus Ragout preparation step 11

Gradually stir in 300 ml (approximately 1 1/4 cups) asparagus stock and bring to a boil. Reduce heat to low and allow to simmer for 8 minutes, stirring frequently with a whisk.

Asparagus Ragout preparation step 12

Rinse chervil, shake dry and pluck the leaves. Halve and juice the lemon.

Asparagus Ragout preparation step 13

Add asparagus, scallions and tomato strips to the sauce and bring to a boil. Season with salt, pepper and lemon juice to taste.

Asparagus Ragout preparation step 14

Distribute pastry shells over 4 plates and fill with asparagus ragout. Garnish with chervil leaves and serve.