Mushroom-Asparagus Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 66.8 μg | (111 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 24.2 μg | (54 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 881 mg | (22 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 500 grams white Asparagus
- salt
- sugar
- 500 grams small button Mushroom
- 1 shallot
- 1 garlic clove
- 2 Tbsps butter
- 150 milliliters dry white wine
- 150 milliliters Whipped cream
- 1 Tbsp cornstarch
- freshly ground peppers
- lemon juice
- 1 handful Chervil
Preparation steps
Rinse and peel the asparagus. Trim off the hard ends, and cut on a bias into 7 cm (approximately 2 3/4 inch) long pieces. Bring a pot of water to a boil, and season with 1 teaspoon of salt and 1 teaspoon of sugar. Blanch the asparagus for 10 minutes over low heat.
Clean the mushrooms. Cut into slices or quarters. Peel and finely chop the shallot and garlic. Heat the butter in a pan, and sauté the shallots and garlic. Add the mushrooms, sauté for 2-3 minutes, then deglaze with the wine.
Drain the asparagus, reserving 250 ml (approximately 8 ounces) of the cooking water. Add the cooking water to the pan, and simmer for 3-4 minutes. Add the cream and the asparagus to the pan. Mix the cornstarch with 2-3 tablespoons of cold water, add to the sauce, and simmer briefly until thickened. Season to taste with salt, pepper, and lemon juice. Rinse and dry the parsley, and remove the leaves. Sprinkle the ragout with the parsley, and serve.
