Time of preparation:
50 minutes

Pot 24 cm | 4,0 l

For 4 servings:
1 kg white asparagus
500 g green asparagus
500 ml asparagus broth
2 tablespoons soft butter
2 tablespoons of flour
salt, pepper
100 g sour cream

How to do it:

1. Wash and peel the asparagus - the green one only in the lower part - and trim the ends. Divide the stems into 4-5 cm long pieces and put the tips aside.

2. Heat the stock in the COOK & SERVE pot, cover and stew the asparagus pieces for about 10 minutes. Then lift out half of the asparagus. Knead butter with flour.

3. Cook the remaining asparagus with small flakes of flour-butter for another 5 minutes until soft and puree. Season with salt, pepper, sour cream and lemon juice.

4. Add the asparagus tips and asparagus spears and simmer for another 3 minutes, stirring continuously.

Tip: Cook the asparagus stock from the skin and ends.
Stronger colour: For a stronger colour of the ragout, simply add ½ tablespoon turmeric.

Kräftiger Farbton:
Für einen kräftigeren Farbton des Ragouts einfach ½ TL Kurkuma hinzufügen.

Nutritional values per serving:
Calories: 264 kcal, Carbohydrates: 15,9 g, Protein: 9,4 g, Fat: 16,7 g, Dietary fibre: 5,5 g

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