Asparagus Ragout with Meatballs
A fresh asparagus ragout featuring tender meatballs, perfect for spring and early summer meals. Try this dish and many more recipes from Spoonsparrow!
Ingredients
- 400 g green asparagus
- 400 g white asparagus
- 300 g carrots
- 200 g Sugar snap peas
- 4 tbsp butter
- 30 g flour
- 500 ml milk
- Salt
- black pepper (freshly ground)
- Lemon juice
- 4 unbaked veal sausages
Instructions
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1.
Wash, peel and cut the asparagus into large pieces. Peel the carrots and slice them. Wash the sugar snap peas and halve them. Cook green asparagus in boiling salted water for 10–12 minutes, white asparagus for 15–18 minutes; drain. Reserve one large cup of the cooking liquid. Boil the carrots for 8 minutes and drain. Boil the sugar snap peas for 7 minutes and drain.
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2.
Press small meatballs from the sausages, drop them into boiling salted water, reduce heat and simmer for 5–8 minutes until cooked through and firm; keep warm.
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3.
For the sauce, melt butter over medium heat. Sprinkle in flour and stir until lightly browned. Gradually whisk in milk, stirring constantly. Let the sauce thicken and simmer for 10 minutes, adding a splash of reserved cooking liquid if needed. Season with salt, pepper and lemon juice. Strain the sauce through a fine sieve.
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4.
Arrange the vegetables and meatballs on four plates, pour the hot sauce over them, and garnish with parsley before serving.
