John Myers
Asparagus Ragout with Peas and Meatballs
The perfect asparagus ragout with peas and meatballs recipe with a picture and simple step-by-step instructions.
- 500 g Asparagus green
- 100 g Peas frozen
for the balls
- 250 g Mixed minced meat
- 1 Diced shallot
- 1 little one Egg
- 2 tbsp Breadcrumbs
- Salt, pepper, nutmeg, paprika powder
- 375 ml Vegetable broth
- 1 tbsp Flour
- 2 tbsp White wine
- 75 g Crème fraîche with herbs
- 75 g Sugar
- Salt pepper
- Peel the asparagus and cut into bite-sized pieces
- Prepare a meat dough from minced meat, diced shallots, breadcrumbs, egg and the spices and form small dumplings with wet hands
- Bring the stock to a boil in a large saucepan. Cook the asparagus pieces, dumplings and the peas over a medium heat for approx. 12 minutes, then remove.
- Mix the flour with the white wine and thicken the vegetable stock, stir in the creme fraiche and season to taste with salt, pepper and sugar.
- Return the asparagus, peas and the dumplings to the saucepan and reheat over medium heat
- 6 …… tastes best with it: rice
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