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EatSmarter exclusive recipe

Smarter Asparagus and Veal Ragout

Recipe development: EAT SMARTER
Smarter Asparagus and Veal Ragout

Smarter Asparagus and Veal Ragout - The classic ragout in a lighter version

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441
calories
Calories
1 hr
Preparation
moderate
Difficulty

Ingredients

for 4 servings
1 ½ pounds white Asparagus
Pastry flour
1 ounce softened Cultured butter
Salt
1 pinch Sugar
7 ounces Brown rice
5 ounces Snow pea
1 pinch Saffron threads
1 Shallot
¾ cup Soy creamer
5 ounces Cherry tomatoes
11 ounces Veal Roast meats
½ Lemon
Pepper
Chervil (or tarragon)
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Kitchen utensils

1 Peeler, 1 Small knife, 1 Large knife, 1 Cutting board, 1 Teaspoon, 3 Small bowls, 3 Pots, 1 Sieve, 1 Slotted spoon, 1 Measuring cups, 1 Tablespoon, 1 Citrus juicer, 1 Wooden spoon, 1 Whisk, 1 Fork

Preparation steps

Step 1/9
Smarter Asparagus and Veal Ragout preparation step 1

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.

Step 2/9
Smarter Asparagus and Veal Ragout preparation step 2

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

Step 3/9
Smarter Asparagus and Veal Ragout preparation step 3

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.

Step 4/9
Smarter Asparagus and Veal Ragout preparation step 4

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.

Step 5/9
Smarter Asparagus and Veal Ragout preparation step 5

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

Step 6/9
Smarter Asparagus and Veal Ragout preparation step 6

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.

Step 7/9
Smarter Asparagus and Veal Ragout preparation step 7

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

Step 8/9
Smarter Asparagus and Veal Ragout preparation step 8

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.

Step 9/9
Smarter Asparagus and Veal Ragout preparation step 9

Add asparagus, snow peas, tomatoes and roast veal to saffron sauce and heat through. Season stew with salt, pepper and remaining lemon juice. Arrange on plates and garnish with herb leaves. Serve with the rice.

Additional advice