mixed asparagus ragout Recipe

How to make it

---

• cut 'woody' ends off white asparagus, peel, cut into bite sized pieces.
• cut off bottom art of green asparagus, peeling only last third as they do not need to be peeled like the white one
• cut into bite-sized pieces
• take large skilled, melt butter with medium heat, adding white asparagus,
• stirring all the time
• add green asparagus
• stir for about five minutes
• clean spring onions,
• cut into bite-sized pieces, add to pan
• stir for another five minutes - or so...
• season with pepper and salt
• dust with flour
• pour on vegetable broth
• stirring continuously
• then add cream
• stir and let simmer for about 10 minutes
• add the lemon juice
• now, if you want to add the egg yolk, put yolk into small bowl, add - a tablesppon at a time, altogether about three - some of the sauce, stirring all the time.
• now, pour SLOWLY egg yolk-sauce-mixture back into skillet. this way the yolk does not curdle.
• you do not NEED the egg - but it makes it look nicer and you can use less flour, the yolk thickens the sauce.
• before serving, sprinkle with chopped parsley