Spargelragout

Ingredients

• 750 g white asparagus
• 10 g spelt whole‑grain flour
• 30 g soft yogurt butter
• Salt
• 1 pinch coconut blossom sugar
• 200 g whole‑grain rice
• 150 g sugar snap peas
• 1 tsp saffron strands
• 1 Shallot
• 150 ml soy cream
• 150 g cherry tomatoes
• 300 g veal roast cut (chunked)
• 0.5 lemon
• Pepper
• dill (or tarragon for garnish)

Instructions

1. 1.

   Wash, peel and trim the woody ends of the asparagus. Cut the asparagus into 5 cm diagonal pieces from the tips, setting aside the tips.

2. 2.

   Knead the flour and 10 g butter with a fork until well combined, then refrigerate.

3. 3.

   Place the asparagus pieces in a pot and cover almost with water. Add ¼ tsp salt and coconut blossom sugar, bring to a boil, and cook for 7 minutes. Add the asparagus tips and simmer for another 3–4 minutes until al dente.

4. 4.

   Cook the rice according to package instructions. Meanwhile wash and trim the sugar snap peas; cut diagonally if desired. Boil in salted water for 3 minutes, then drain, shock with cold water, and let dry.

5. 5.

   Lift the asparagus from the broth and drain. Measure out 150 ml of the broth. Soak saffron strands in 1 tbsp of the asparagus broth.

6. 6.

   Peel and finely dice the shallot. Heat the remaining butter in a pot, sauté the shallot until translucent. Add the measured asparagus broth and soy cream, then simmer for 5–7 minutes.

7. 7.

   Meanwhile wash and halve the cherry tomatoes. Dice the veal roast into cubes. Squeeze the lemon to extract juice.

8. 8.

   Add the soaked saffron to the sauce, stirring to dissolve. Break the flour‑butter mixture into small pieces and whisk gradually into the simmering sauce with a whisk. Season heavily with salt, pepper, and 1 tbsp lemon juice.

9. 9.

   Combine the asparagus, sugar snap peas, tomatoes, and veal in the saffron sauce and heat through. Adjust seasoning with salt, pepper, and remaining lemon juice. Plate the ragout on bowls, garnish with fresh herb leaves, and serve alongside rice.