Asparagus ragout with minced meat balls

Ingredients for 4 servings:

• 500 g white asparagus
• 500 g asparagus, green
• 4 carrots
• 15 cherry tomatoes
• 100 g peas
• 1 tbsp chives
• 1 tbsp butter
• 250 ml soy cream (Soy Cream Cuisine)
• 2 tbsp oil
• salt and pepper
• 500 g minced meat, mixed
• 1 egg(s)
• 1 tbsp breadcrumbs
• 1 tsp mustard

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

lactose-free

Peel the white asparagus, trim the ends, and slice the asparagus stalks diagonally into thin slices. Cut off the bottom third of the green asparagus and also slice the stalks diagonally into thin slices. Peel the carrots, halve them lengthwise, and cut them into thumb-width pieces. Add oil to the pan, then add butter. Melt over medium heat, add the white asparagus and carrots, and sauté for about 3 minutes. Add the green asparagus, peas, and cherry tomatoes, and sauté briefly. Then deglaze with the soy cream, add salt and pepper, and let it reduce for about 4-5 minutes. The asparagus must still be crunchy. Now add the fresh chives. Mix the minced meat with the egg, breadcrumbs, and mustard, then add the chives, pepper, and salt. Shape into 12 even balls and place in silicone baking cups (or in a muffin tin lined with parchment paper). Cook in the oven at 200 degrees for approx. 15 – 20 minutes. Arrange the ragout nicely in a deep plate and place the balls on top.