Asparagus ragout with young garden peas recipe
Recipe for asparagus ragout with young garden peas
Take equal quantities of shelled young garden peas and peeled asparagus. Cut the asparagus into 2 em (3/4 in) lengths. Saute some small onions in a pan with butter, oil or, ideally, goose fat. When they have browned, add the asparagus and peas, cover, and sweat for 5 minutes. Add salt, pepper, a little sugar and enough chicken stock to just cover. Cover the pan and cook over a low heat for 15 minutes. Arrange the ragout in a vegetable dish and serve.