John Myers
Asparagus Egg Ragou Hoci’s Style
The perfect asparagus egg ragou hoci’s style recipe with a picture and simple step-by-step instructions.
Satiety side dish
- 250 g Asparagus jar
- 250 g Cooked ham
- 2 stem Fresh dill
- 1 tsp Coarse, medium-hot mustard
- 1 tbsp Cream cheese double cream setting
- 1 shot Liquid cream
- 150 ml Vegetable broth
- 3 tbsp Cooked peas
- 20 g Butter
- 1 small Finely chopped pepperoni
- Black pepper from the mill
- Salt
- Freshly grated nutmeg
- Fine steamed potatoes
- Put on a pot so that you can boil the eggs hard in it. Put butter on a pan on the fire, let it melt and add the strips cut into strips and fry until golden brown so that a little roasting aroma can arise. Deglaze with the vegetable stock. Add the double cream cheese and the finely chopped pepperoni. Let the whole thing simmer gently.
- In the meantime, pour off the eggs & put them off again in my own way or not, peel and roughly chop. Cut the asparagus into strips. Rinse off the dill, pat a little and chop finely. Put the dill in the pan with the ham strips and the broth, followed by the coarse mustard, and let it simmer. if it is a little reduced then add a dash of cream and the asparagus strips. Let simmer and then add the roughly chopped eggs and don’t forget the pre-cooked peas. Carefully fold in and season and season with salt, pepper and nutmeg.
- I had steamed krilletjes as a side dish, which are small, fine potatoes that can also be eaten with the skin on. For me, like me, I find a lighter alternative to my otherwise hearty meal. I wish you good luck and a lot of appetite.
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