John Myers
Asparagus Ragout in Rice Ring
The perfect asparagus ragout in rice ring recipe with a picture and simple step-by-step instructions.
- 450 g Asparagus
- 100 g Carrot
- 60 g Spring onion rod
- 80 g Peas frozen
- 200 g Piece of cooked ham or smoked salmon
- 2 tbsp Clarified butter
- 25 g Flour
- 300 ml Asparagus stock
- 150 ml Cream
- 3 tbsp Lemon juice
- Pepper, salt, sugar
- Peel the asparagus (do not throw away the peel) and cook in salted water with a splash of lemon juice for 5 minutes until al dente. Then take it out immediately and let it drain. Now put the peels in the asparagus water, bring everything to the boil briefly, then turn off the heat and just let the peels steep. Just before use, pour the bowls through a sieve and collect the brew in a measuring cup. Then bring the brew that is not needed later to the boil again and immediately pour it into a sterile screw jar and close it. So you can continue to use it at a later point in time.
- Peel the carrots and dice them. Clean the spring onions and cut into rings. Cut the ham or smoked salmon into 1 cm cubes. First, lightly fry the ham / meat cubes in the clarified butter in a larger pan. Then add the carrots and spring onions and fry them until they are slightly translucent. Then dust everything with the flour, sweat it briefly, deglaze with the asparagus stock while stirring, bring to the boil and then simmer while stirring over a mild heat until a creamy sauce is formed. Then pour in the cream and season everything with lemon juice, pepper, salt and sugar. Turn off the heat. Cut the asparagus into pieces approx. 5 – 3 cm in size and at the very end add them to the sauce together with the peas and let them heat up briefly.
- For the side dish, cook the rice according to the package instructions and the desired portion size and then arrange it in a ring. Put the ragout in the middle.
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