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🍽️ Asparagus and Carrot Vegetable Dish with Rice

485 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the asparagus thoroughly.
  2. 2. Peel the asparagus completely.
  3. 3. Cut off the tough ends of the asparagus.
  4. 4. Place the asparagus peels and cut ends in a pot with one liter of lightly salted water.
  5. 5. Let the mixture simmer for about 30 minutes.
  6. 6. Strain the liquid through a sieve.
  7. 7. Press the solids with a ladle to extract all flavors.
  8. 8. Collect the asparagus cooking liquid in a container.
  9. 9. Cut the asparagus diagonally into pieces about 5 centimeters long.
  10. 10. Wash the snow peas.
  11. 11. Cut off the ends of the snow peas.
  12. 12. Peel the carrots.
  13. 13. Slice the carrots diagonally into pieces about 1 centimeter thick.
  14. 14. Bring the asparagus water to a boil in a pot.
  15. 15. Cook the asparagus pieces in it for 7 minutes.
  16. 16. Remove the asparagus pieces and set them aside.
  17. 17. Remove about 350 milliliters of the asparagus cooking water and set it aside.
  18. 18. Cook the carrots in the remaining asparagus water for 7 minutes.
  19. 19. Cook the snow peas in the same water for 2 to 3 minutes.
  20. 20. Remove the vegetables.
  21. 21. Shock the vegetables immediately in ice-cold water to stop the cooking process.
  22. 22. Heat butter in a pot.
  23. 23. Stir flour into the hot butter.
  24. 24. Sauté the flour lightly without letting it turn brown.
  25. 25. Stir the hot asparagus water into the butter-flour mixture.
  26. 26. Stir the wine into the sauce.
  27. 27. Stir the cream into the sauce.
  28. 28. Bring the sauce to a boil.
  29. 29. Reduce the heat to low.
  30. 30. Let the sauce simmer quietly for about 10 minutes.
  31. 31. Stir the sauce occasionally to prevent burning.
  32. 32. Whisk the egg yolk with a little water in a small bowl.
  33. 33. Thicken the sauce with the egg yolk-water mixture by slowly stirring it in.
  34. 34. Do not let the sauce boil again after thickening to prevent the egg yolk from curdling.
  35. 35. Season the sauce with salt.
  36. 36. Season the sauce with pepper.
  37. 37. Season the sauce with nutmeg.
  38. 38. Add the prepared vegetables to the sauce.
  39. 39. Warm the vegetables in the sauce without heating them strongly again.
  40. 40. Plate the asparagus ragout.
  41. 41. Serve the ragout with rice.
  42. 42. Garnish the dish with chervil.

Nutrition per serving