Mushroom-Asparagus Ragout

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Mushroom-Asparagus Ragout
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Health Score:
7,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
500 grams white Asparagus
salt
sugar
500 grams small button Mushroom
1 shallot
1 garlic clove
2 tablespoons butter
150 milliliters dry white wine
150 milliliters Whipped cream
1 tablespoon cornstarch
freshly ground peppers
lemon juice
1 handful Chervil
How healthy are the main ingredients?
Whipped creamsaltsugarshallotgarlic clove

Preparation steps

1.

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.

2.

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.

3.

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.