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🍽️ Potato Ragout with Green and White Asparagus

285 kcal · 30 min · 4 servings

Ingredients

• 1 kg white asparagus
• 500 g green asparagus
• 800 g waxy potatoes
• 2 tbsp vegetable oil
• 300 ml vegetable broth
• salt
• cayenne pepper
• 100 g crème fraîche
• a handful chervil
• hazelnut oil

Instructions

1. 1. Peel the white asparagus completely. Peel only the bottom third of the green asparagus.
2. 2. Cut the asparagus stalks into pieces 3 to 4 centimeters long.
3. 3. Split thick white asparagus stalks lengthwise in half if necessary.
4. 4. Peel the potatoes and cut them into bite-sized pieces.
5. 5. Heat oil in a pan and sauté the white asparagus briefly until it loses its color.
6. 6. Pour the broth over the asparagus.
7. 7. Add the potato pieces to the pan.
8. 8. Season the mixture with salt and cayenne pepper.
9. 9. Let the ragout simmer on low heat for about 10 minutes.
10. 10. Add more broth if necessary if the pan becomes too dry.
11. 11. Add the green asparagus to the pan.
12. 12. Cook the vegetables together for another 5 to 6 minutes.
13. 13. Stir the crème fraîche into the ragout.
14. 14. Remove the pan from the heat so the crème fraîche does not boil anymore.
15. 15. Finally, adjust the seasoning of the ragout with salt and pepper.
16. 16. Divide the ragout among the plates.
17. 17. Garnish the dish with fresh chervil leaves.
18. 18. Drizzle some hazelnut oil over the finished ragout and serve.

Nutrition per serving

• kcal: 285
• Protein: 13 g · Fett/Fat: 14 g · Carbs: 32 g