Asparagus and vegetable stew

Ingredients for 4 servings:

• 500 g asparagus, white, possibly broken asparagus, raw, peeled in cm pieces
• 400 g potatoes, raw, peeled, in cm pieces
• 300 g carrot(s), raw, peeled, in cm pieces
• 750 ml vegetable broth or asparagus soup
• 100 ml cream
• 200 g cooked ham, in small cubes
• 1 garlic clove(s), squeezed
• 2 tbsp brown sugar
• salt and pepper
• Clarified butter, for sautéing
• possibly sauce thickener
• Parsley or spring onion greens for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

actually everything from one pot

Melt clarified butter in a deep pan. Fry the asparagus, carrots, and potatoes (all roughly equal-sized pieces) over high heat, stirring constantly. After about 5-7 minutes, sprinkle with brown sugar and let the vegetables caramelize. Season with salt and pepper, and pour in vegetable broth or any asparagus stock/soup you have on hand. Simmer for 5 minutes. When the potato pieces are tender, add the garlic and ham pieces. Thicken the liquid to taste and finish with cream. Sprinkle with parsley or spring onion rings for garnish.