ASPARAGUS RAGOUT

Japan

vegetarian

main course

medium

Torben Ebert

INGREDIENTS FOR 4 PERSONS

1.5 kg white asparagus
1.5 tbsp butter
2 tsp starch
Salt
White pepper
1/2 organic lime
200 g cream
2-3 tablespoons TOMAMI Japan

INSTRUCTIONS

1. Peel the asparagus and cut off the ends to remove the woody part. Boil 2 tbsp TOMAMI Japan, asparagus peels and asparagus ends with 300 ml water and leave for at least 15 minutes. Cut the peeled asparagus into long pieces. Put the tips aside. Strain the broth and set aside.

2. Melt the butter in a large non-stick frying pan and sauté the asparagus pieces (not the tips) for approx. 2 minutes. Dust with starch and pour in 150 ml of strained broth. Stir well. When the starch is well distributed, add 200g cream. Season with salt and pepper.

3. Wash the organic lime in hot water and add the grated zest if using. Bring everything to the boil, cover and simmer for approx. 10 minutes – after approx. 3 minutes add the asparagus tips. If necessary, add a little more broth. Squeeze the juice from the lime. Season the sauce with lime juice, salt, pepper and TOMAMI Japan.

TOMAMI Japan gives the dish that certain something and brings a flowery, light spiciness to the ragout!

Serve alone with boiled potatoes or with lamb fillets or ham, if so desired!