Asparagus ragout with dumplings

Ingredients

Directions

1. 1

   Peel the asparagus, cut off the woody ends and cut into pieces about 4 cm long. Clean the sugar snap peas and cut them diagonally in half. Clean and wash the radishes and cut them into slices.

2. 2

   Blanch the asparagus in boiling salted water for about 5 minutes. Add the radishes and mangetouts about 2 minutes before the end of the cooking time. Drain, collecting 200 ml vegetable stock. Rinse vegetables under cold running water and drain.

3. 3

   Heat the fat in a saucepan. Dust with flour and sauté briefly. Deglaze with the vegetable stock and milk, bring to the boil and simmer for 6-8 minutes. 2-3 minutes before the end of the cooking time, add asparagus, mangetouts and radishes.

4. 4

   Season with salt, pepper, sugar and lemon juice.

5. 5

   In the meantime, shape the ground pork into about 20 small balls with moistened hands. Heat the oil in a pan. Fry the meatballs for 3-4 minutes, turning them over and taking them out. Clean and wash spring onions and cut into small rolls.

6. 6

   Wash the chervil, shake dry and pluck the leaves. Fill asparagus ragout into deep plates. Place about 5 meatballs on each plate and sprinkle with spring onions and chervil.