John Myers
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Asparagus and Mushroom Ragout with Ham
The perfect asparagus and mushroom ragout with ham recipe with a picture and simple step-by-step instructions.
- 750 g Broken asparagus
- 1 tsp Salt
- 1 tsp Sugar
- 250 g Mushrooms brown
- 2 Fresh shallots
- 1 Clove of garlic
- 2 tbsp Butter
- 150 ml White wine dry
- 250 ml Asparagus stock
- 200 ml Cream
- 1 tbsp Food starch
- 125 g Pork ham cooked smoked
- Finely chopped parsley
- Seasoned salt from my KB
- Garlic pepper from my KB
- Fenugreek powder
- Telly cherry pepper
- 2 tbsp Lemon juice
- Peel the asparagus and cut into oblique pieces. Cook the asparagus in salt / sugar water for about 10 minutes. Then continue to cook the bowls in the same brew and use the rest of the brew for other purposes! Rinse the asparagus with cold water!
- Peel shallots and garlic, dice shallots and finely grate garlic. Clean and quarter the mushrooms. Cut the ham into strips, wash and chop the parsley.
- Heat the butter and fry the mushrooms, then add the shallots and garlic. Roast everything a little. Then deglaze with wine and cook for 2.3 minutes! Then add asparagus stock and asparagus! Cook everything for 5 minutes! Then add the cream. Mix the cornstarch with a little water and use it to thicken the sauce!
- Cut the ham into strips and add to the sauce! Season the sauce with seasoned salt, garlic pepper, pepper, fenugreek and refine with lemon juice and parsley!
Seasoning salt:
- My seasoning salt
Garlic pepper:
- Garlic and pepper all-rounder; o)
- Mashed potatoes baked with onions and cheese
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