Potato Ragout with Green and White Asparagus
Potato ragout with green and white asparagus is a recipe featuring fresh ingredients from the ragout category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg white asparagus
- 500 g Green Asparagus
- 800 g waxy potatoes
- 2 tbsp plant oil
- 300 ml Vegetable broth
- Salt
- Cayenne pepper
- 100 g crème fraîche
- a handful dill
- hazelnut oil
Instructions
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1.
Trim the entire white asparagus and peel only the lower third of the green asparagus. Cut the stalks into 3-4 cm pieces. If necessary, halve thick white stalks lengthwise. Peel the potatoes and cut them into bite-sized chunks. Sauté the white asparagus in hot oil until colorless, then pour in the broth. Add the potatoes, season with salt and cayenne pepper, and simmer gently for about 10 minutes. If needed, add more broth. Add the green asparagus and cook together for another 5-6 minutes until done. Finally stir in the crème fraîche and do not let it boil. Chop the dill (reserve a few leaves for garnish) and add to the ragout.
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2.
Taste, serve on plates, garnish with dill leaves, and finish with a few drops of hazelnut oil.
