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Asparagus and egg ragout

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Ingredients for 2 servings:

  • 500 g asparagus, white
  • 1 tbsp butter
  • 1 tsp, levelled sugar
  • 1 tbsp, leveled flour
  • n. B. water
  • ½ bunch parsley
  • salt and pepper
  • nutmeg
  • ½ cup cream
  • 2 eggs, hard-boiled

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

easy and fast

Peel the asparagus and cut into approximately 5 cm pieces. Melt the butter and sugar in a saucepan and add the asparagus pieces. Sauté over low heat. You don’t want the asparagus to brown, so gently move it around in the pan. After 4-5 minutes, dust with flour and stir briefly again. Add just enough water to barely cover the asparagus. Cook over low heat until the asparagus is al dente. Now pour in the cream and bring to a boil briefly. Season with salt, pepper, and nutmeg. When the sauce is thickened, scatter the sliced ​​eggs over it and sprinkle with finely chopped parsley. Serve with boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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