Asparagus ragout
Our asparagus ragout recipe definitely deserves a spot in your dinner rotation! In this ragout, green and white asparagus simmer away in a creamy, buttery sauce. Serve it up as a cosy main, or let it steal the show as part of a bigger spread.
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Ingredients
|
Green asparagus
|
1 kilo |
|---|---|
|
White asparagus
|
1 kilo |
|
Salt
|
1 pinch |
|
Onion
|
1 |
|
Butter
|
1 tbsp |
|
Flour
|
2 tbsp |
|
Asparagus cooking water
|
100 ml |
|
Cream
|
200 ml |
|
Salt
|
|
|
Pepper
|
|
|
Fresh chives
|
Instructions
Select fresh green and white asparagus
Choose firm stalks with smooth skin and tightly closed tips. Green asparagus should be firm and bright, while white ones should be pale and free from spots. Medium-thick stalks work best in this recipe, holding their shape without turning mushy or needing extra peeling.
Use cooking water for a smooth sauce
Using the asparagus cooking water helps the sauce blend smoothly without needing too much cream. It also intensifies the flavour, as the water absorbs some of vegetable’s essence during cooking. Be sure to reserve 100 ml before draining them completely.
FAQ: Questions about asparagus ragout
Asparagus ragout is worth knowing more about. These answers cover what it is, how to serve it, and how to store it properly.
What is asparagus ragout?
Asparagus ragout is a creamy take on ragout, a dish traditionally slow-simmered in a rich sauce. While many ragouts feature meat, vegetable-based versions are just as common. This one lets both the green and white kind shine.
What to serve with asparagus ragout?
Asparagus ragout can be served with a variety of sides. Crusty bread, buttered new potatoes, or fluffy rice all work well to soak up the creamy sauce. It also pairs nicely with roasted meats or pan-fried fish for a more substantial meal.
How to store asparagus ragout?
Properly store asparagus ragout to keep it fresh for later. Transfer leftovers to an airtight container and refrigerate for up to 3 days. For longer storage, freeze it in portioned, freezer-safe containers. Make sure to leave some space for the ragout to expand when it freezes solid. It will keep for up to 2 months. Once you are ready to reheat, thaw it in the refrigerator and warm gently on the stove over low heat, stirring occasionally to maintain its creamy texture and flavour.
Nutritional values
Nutritional value, per
542 Kcal
| Fibre | 52.5 gram fibers |
| Protein | 40.8 gram |
| Carbohydrates | 56.4 gram |
| Fat | 16.6 gram |
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Enjoy a creamy asparagus ragout
Our creamy asparagus ragout goes all in on asparagus. Sure, you could stick to just one type, but why not get the best of both worlds?
Green asparagus brings a fresh, slightly nutty note with a tender but crisp texture, while the white ones have a delicate sweetness and a velvety softness. The contrast makes them a dream team, with one offering a little bite as the other melts right in, creating a ragout that is creamy, rich, and anything but boring.
Rich and velvety sauce made from butter and cream
A great ragout is synonymous with a great sauce, and this one does not mess around. Butter starts things off, melting into the pan and filling the kitchen with that golden, toasty aroma. In goes the onion, sizzling away until soft and sweet, setting the stage for the real magic. This is the moment when cream swirls in, turning everything into a silky, buttery dream.
Simple ingredients with exceptional taste
Ragout usually means a long list of ingredients and hours of slow cooking, but not this time. Asparagus cooks quickly, and when it is fresh and in season, it stands out effortlessly. Spring and early summer are when the vegetable is at its best, tender and full of flavour, making it perfect for easy recipes like this.
We keep it simple with butter, cream, and a touch of onion, letting the asparagus bring out its natural sweetness and delicate bite. There is no need for complicated techniques; just delicious ingredients doing what they do best.
There is always room for more recipes in your collection. Try layering it into a creamy asparagus lasagne, baking it into a golden asparagus frittata, or going for pure comfort with an asparagus casserole.
Pair with bread or more vegetables
Bread and asparagus ragout is always a good idea. A crusty baguette, a slice of sourdough, or a thick wedge of country bread are all amazing for scooping up every last bit so no sauce gets left behind.
Not in the mood for bread? Potatoes step in without hesitation. Roasted until golden, mashed until buttery, or boiled until soft, they are always up for the job. Need more greens? Steamed beans add a bit of bite, roasted carrots bring a touch of sweetness, and a crisp salad keeps things fresh and light. However you serve it, there is no wrong way to pile up your plate.
Add your own style to the recipe
This ragout is ready for a little twist, and the options are endless. A handful of herbs, a splash of something zesty, or an extra vegetable or two can take it in a whole new direction. Tarragon introduces a sweet, slightly anise-like note, while dill offers a fresh, grassy brightness that lifts the whole dish. Add them near the end to keep their flavours intact, swapping out the chives for another herb that suits your taste.
For more texture, mushrooms add an umami undertone and a meaty bite, peas bring a little pop of sweetness, and a handful of earthy spinach melts right in, adding colour without overpowering the dish.
A pinch of freshly grated nutmeg makes the sauce warmer and more aromatic, a splash of lemon juice at the end keeps everything fresh, and a touch of white wine when cooking the onions adds a subtle acidity that balances the richness of the cream.
