Asparagus with turkey and mushroom ragout

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
3 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 2 kg white asparagus
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Pepper
  • 200 g Mushrooms
  • 1 Onion
  • 1 tablespoon (20 g) Butter or margarine
  • 1 (20 g) heaped tbsp. flour
  • 100 g Whipped cream
  • 4 TABLESPOONS dry white wine
  • 1-2 TABLESPOONS Lemon juice
  • 4 Puff pastry pies
  • 7-10 Tbsp fillable
  • 2 Tomatoes
  • 7-10 Tbsp untreated lemon and herbs

Directions

  1. 1

    Wash and peel the asparagus and cut off the woody ends. Put the asparagus in about 1 l boiling, slightly salted water, covered with 1 teaspoon sugar

  2. 2

    Cook for 15-20 minutes. In the meantime, remove just under 1/2 l asparagus stock

  3. 3

    Dice meat. Clean, wash and slice the mushrooms. Peel and chop onion. Steam in hot fat in a pot. Add meat and mushrooms, fry well. Season with salt and pepper. Sprinkle with flour and sweat. Stir in 1/2 l asparagus stock, cream and wine. Bring to the boil and simmer for about 5 minutes

  4. 4

    Lift out the asparagus and let it drip off. Keep 3/4 asparagus warm. Chop the rest and add to the ragout. Season with salt, pepper, sugar and lemon juice

  5. 5

    Bake the pies in a preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 5 minutes. Wash, quarter, core and dice the tomatoes

  6. 6

    Fill pies with ragout. Serve with asparagus spears and the rest of the ragout. Sprinkle with tomatoes, garnish

Nutrition Facts

KCAL
350 kcal
CARBS
16 g
FATS
15 g
PROTEINS
33 g