Smarter Asparagus and Veal Ragout

Rinse and dry asparagus, trim off the woody ends and peel stalks. Cut off asparagus tips and set aside. Cut stalks on the diagonal into 5 cm (approximately 2-inch) pieces. and set the tips aside.

Mix flour and 10 grams (approximately 2 teaspoons)butter with a fork, knead well and chill.

Add asparagus pieces to a pot and just cover with water. Add ¼ teaspoon salt and the sugar, bring to a boil and cook the asparagus stalk pieces for about 7 minutes. Add asparagus tips and cook until all asparagus is crisp-tender, 3-4 minutes more.

Cook rice according to package instructions. Meanwhile, rinse and dry the snow peas. Cut in half diagonally. Cook in a pot of salted boiling water for about 3 minutes. Rinse under cold water and drain.

Remove asparagus from the cooking liquid and drain, reserving 150 ml (approximately 1/2 cup) liquid. Soak the saffron in 1 tablespoon cooking liquid.

Peel the shallots and chop finely. Melt remaining butter in a pot and sauté shallots until translucent. Stir in reserved cooking liquid and soy creamer, bring to a boil and cook sauce for 5-7 minutes.

Meanwhile, rinse, drain and halve the tomatoes. Cut veal roast into cubes. Squeeze lemon.

Add the saffron to the boiling sauce and stir to dissolve. Divide flour-butter mixture into small pieces and gradually whisk into the sauce. Season well with salt, pepper and 1 tablespoon of lemon juice.