John Myers
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Asparagus Ragout from Wok
The perfect asparagus ragout from wok recipe with a picture and simple step-by-step instructions.
For the asparagus:
- 1 kg Asparagus
- Salt water
- 1 quarter Organic lemon
- 1 tbsp Butter
For the meat:
- 400 g Pork tenderloin
- Salt, pepper from the mill
- 2 tbsp Sunflower oil
- 1 thick, big Carrot
- 1 pole Leek
- 0,5 tuber Celery
- 200 ml Asparagus stock (from the asparagus pot)
- 50 ml Chili sauce
- 3 tbsp Soy sauce
- 2 tbsp Honey
- 1 Lime
- 2 tbsp Parsley, dried
Also:
- 0,5 Sweet peppers, red
- Parsley, dried
- . . . und natürlich 1 Wok
It can be peeled. . .
- Thinly peel the asparagus without any ifs or buts and water. Cut off the lower ends. Cut the asparagus into pieces approx. 2 cm long. Heat plenty of salted water in a saucepan. Add quarter of lemon and butter. Bring to a boil. Put in the asparagus and cook for 12-15 minutes until al dente.
It is allowed to cut. . .
- Wash the pork tenderloin under cold running water. Pat the meat dry with kitchen paper, dry hands with a towel. Cut into strips (the meat and not the towel). Season with salt and pepper vigorously.
- Heat sunflower oil in a wok (or in a pan if you need asparagus). Fry the meat briefly lightly. Remove. Put away. Note position.
- Clean the thick, large carrot and the celery. Quarter the carrot lengthways. Cut into thin slices. Cut the celery into fine strips. Clean the leek. To wash. Halve lengthways. Cut into thin slices.
- Place the vegetables in the remaining frying fat. Sweating. Fry until firm to the bite for 5 – 8 minutes, stirring constantly. Pour on the asparagus stock. Bring to a boil. Stir in the chili sauce, soy sauce, honey, lime juice and parsley. Simmer again. Season to taste with salt and pepper.
- Drain the finished asparagus. Drain well. Add to the vegetables with the meat. Heat – but don’t let it boil anymore.
It can be served. . .
- Place the asparagus ragout from the wok on hot, flat plates with boiled potatoes. Garnish with paprika strips and parsley. Serve immediately and enjoy. Drink: semi-dry white wine.
Asparagus ragout addition, the first:
- If there is fresh parsley in the kitchen, you can use it.
Asparagus ragout addition, the second:
- If there is a red chilli pepper in the kitchen, clean accordingly. Cut these into fine strips and use them to garnish the asparagus ragout from the wok (then leave out the peppers or not).
Asparagus ragout addition, the third:
- If you want to use fillet of beef instead of pork fillet – please! If you don’t want to use pork or beef fillet, it’s completely vegan!
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