Asparagus RagoûtTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 20 minutes
Cooking time: Under an hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:42 kcal
Proteins:1.2 g
Fats:1.3 g
Carbohydrate:7.2 g
Fibers:1.6 g
Sugar:3.2 g
Cholesterol:3.1 mg
Sodium:14.8 mg
Calcium:23.5 mg
Energy:364 kcal
Proteins:10.7 g
Fats:11 g
Carbohydrate:62.3 g
Fibers:13.7 g
Sugar:27.5 g
Cholesterol:26.9 mg
Sodium:127.9 mg
Calcium:203.7 mg
SIMILAR RECIPES
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
500
g
green asparagus
20
small new onions or pearl onions
1
head of lettuce
50
g
butter
crème fraîche (optional)
salt and pepper
1
sprigs of parsley
15
ml
flour
1
ml
large glass of water
METHOD
- Peel the asparagus, removing the earthy bottom ends; tie into a bunch;
- cook the asparagus for 15 minutes in boiling salted water; drain;
- if you are using pearl onions, peel and blanch them for 10 minutes in boiling salted water; if, however, you have small new onions, simply peel them;
- heat the butter in a heavy-bottomed saucepan; sauté the onions without letting them colour; sprinkle with a small spoonful of flour; add a few leaves of roughly chopped lettuce as well as some parsley;
- add a large glassful of water; combine everything well, stirring with a wooden spoon; let simmer covered for 15 minutes over low heat;
- season with salt and pepper;
- once this first cooking is completed, cut the asparagus into 4 or 5 cm lengths; add them to the pan where they will finish cooking for 10 to 15 minutes, still covered and over very low heat;
- taste and correct the seasoning with salt and pepper: it should be subtle so that the flavour of the asparagus and small onions comes through;
- stir in a spoonful of crème fraîche just before serving.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
