Asparagus Ragout with Savoy Cabbage and Red Lentils

Ingredients

• 400 g small potatoes (mostly waxy)
• Salt
• 1 kg white asparagus
• 50 g red lentils
• 500 g savoy cabbage
• 3 tbsp butter
• 1 tbsp flour
• 250 ml milk
• 100 g crème fraîche
• freshly ground pepper
• 1 pinch sugar
• 1 egg yolk (M)
• 2 tbsp dry white wine
• 4 sprigs tarragon
• 2 tbsp capers
• Tarragon for garnish

Instructions

1. 1.

   Peel, wash, and optionally halve the potatoes; cook in salted water for 15–20 minutes. Peel the asparagus, trim the ends, cut into pieces, and simmer in salted water for 6–8 minutes. Boil the lentils covered with water for 4–5 minutes, then drain and set aside. Clean, rinse, and chop the savoy cabbage. Drain the potatoes and asparagus (reserve the cooking liquid). Heat 1 tbsp butter; steam the cabbage for 5 minutes.

2. 2.

   Heat the remaining butter; sauté the flour until lightly browned. Deglaze with milk and 200 ml of reserved asparagus cooking water, stirring constantly, and simmer for 1 minute. Stir in crème fraîche and warm through. Season with salt, pepper, and sugar. Whisk the egg yolk with white wine and fold into the sauce without boiling.

3. 3.

   Rinse the tarragon sprigs, shake dry, and finely chop. Add to the sauce along with the capers; taste again. Fold in the prepared vegetables. Serve garnished with fresh tarragon.