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🍽️ Asparagus Ragout with Saffron Sauce

441 kcal · 30 min · 4 servings

Ingredients

• 750 g white asparagus
• 10 g spelt whole wheat flour
• 30 g soft yogurt butter
• salt
• 1 pinch coconut blossom sugar
• 200 g whole grain rice
• 150 g snow peas
• 1 pinch saffron threads
• 1 shallot
• 150 ml soy cream
• 150 g cherry tomatoes
• 300 g veal roast sliced meat (whole piece)
• 0.5 lemon
• pepper
• chervil (or tarragon for garnish)

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel the asparagus and cut off the woody lower ends.
3. 3. Cut the asparagus diagonally into pieces about 5 centimeters long, starting from the tips.
4. 4. Set the asparagus tips aside separately.
5. 5. Take 10 grams of butter and the flour.
6. 6. Work the butter and flour together into a dough using a fork.
7. 7. Chill the flour butter.
8. 8. Place the asparagus pieces in a pot.
9. 9. Cover the asparagus pieces just with water.
10. 10. Add a quarter teaspoon of salt and the coconut blossom sugar.
11. 11. Bring the water to a boil.
12. 12. Cook the asparagus pieces for 7 minutes.
13. 13. Add the asparagus tips.
14. 14. Cook the tips for another 3 to 4 minutes until tender-crisp.
15. 15. Cook the rice according to the package instructions.
16. 16. Wash the snow peas.
17. 17. Remove the ends and strings of the snow peas.
18. 18. Cut the snow peas diagonally in half if desired.
19. 19. Cook the snow peas in boiling salted water for 3 minutes.
20. 20. Drain the snow peas.
21. 21. Rinse them with cold water to stop the cooking.
22. 22. Let the snow peas drain.
23. 23. Lift the asparagus out of the cooking water.
24. 24. Let the asparagus drain.
25. 25. Measure 150 milliliters of the asparagus cooking water.
26. 26. Soak the saffron threads in one tablespoon of the asparagus broth.
27. 27. Peel the shallot.
28. 28. Dice the shallot finely.
29. 29. Heat the remaining butter in a pot.
30. 30. Sauté the shallot in it.
31. 31. Add the measured asparagus cooking water.
32. 32. Add the soy cream.
33. 33. Cook the sauce for 5 to 7 minutes.
34. 34. Wash the tomatoes.
35. 35. Halve the tomatoes.
36. 36. Cut the roast beef slices into cubes.
37. 37. Squeeze the lemon.
38. 38. Add the soaked saffron to the sauce.
39. 39. Stir until the saffron has dissolved in the sauce.
40. 40. Break the cold flour butter into small pieces.
41. 41. Stir the flour butter in gradually into the boiling sauce using a whisk.
42. 42. Season the sauce generously with salt and pepper.
43. 43. Add one tablespoon of lemon juice.
44. 44. Add the asparagus to the saffron sauce.
45. 45. Add the snow peas to the saffron sauce.
46. 46. Add the tomatoes to the saffron sauce.
47. 47. Add the roast beef cubes to the saffron sauce.
48. 48. Heat the ragout in the sauce.
49. 49. Season the ragout with salt and pepper to taste.
50. 50. Add the remaining lemon juice.
51. 51. Plate the ragout on dishes.
52. 52. Garnish the ragout with herb leaves.
53. 53. Serve the rice alongside.

Nutrition per serving

• kcal: 441
• Protein: 30 g · Fett/Fat: 14 g · Carbs: 45 g