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Asparagus Ragoût Recipe
Asparagus Ragoût
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Flavors of Provence-Alpes-Côte-d'Azur
Total time: 1hr to 2hr
Preparation time: 20 minutes
Cooking time: Under an hour
Difficulty: Easy
Ingredients for 4 servings
- 500 g (18 oz.) green Asparagus
- 20 small new onions or pearl onions
- 1 head of lettuce
- 50 g (3 tbsp.) butter
- Crème fraîche (optional)
- Salt and pepper
- A few sprigs of parsley
- 1 tbsp. flour
- 1 large glass of water
  1. Peel the asparagus, removing the earthy bottom ends; tie into a bunch;
  2. cook the asparagus for 15 minutes in boiling salted water; drain;
  3. if you are using pearl onions, peel and blanch them for 10 minutes in boiling salted water; if, however, you have small new onions, simply peel them;
  4. heat the butter in a heavy-bottomed saucepan; sauté the onions without letting them colour; sprinkle with a small spoonful of flour; add a few leaves of roughly chopped lettuce as well as some parsley;
  5. add a large glassful of water; combine everything well, stirring with a wooden spoon; let simmer covered for 15 minutes over low heat;
  6. season with salt and pepper;
  7. once this first cooking is completed, cut the asparagus into 4 or 5 cm lengths; add them to the pan where they will finish cooking for 10 to 15 minutes, still covered and over very low heat;
  8. taste and correct the seasoning with salt and pepper: it should be subtle so that the flavour of the asparagus and small onions comes through;
  9. stir in a spoonful of crème fraîche just before serving.
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