Asparagus agout in a pastry

Name: asparagus agout in a pastry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 25 g unsalted butter; 30 g wheat flour; 500 g fresh white asparagus; 1 liter water; 1 tl salt; 4 pie pots; 50 ml whipped cream; 4 twig fresh leaf parsley

Homemade ragout of cream butter, flour and white asparagus in pastry boxes from the oven.

Ingredients

Directions

Melt the butter on low heat in a saucepan with a thick bottom without coloring and add the flour.
Leave the flour on low heat for 2-3 minutes while stirring (roux). Remove from the fire.
Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
Bring the peelings and the trimmings to the boil with the water and salt.
Boil the asparagus 8 min. Remove the asparagus from the pan, drain well and cut into 1 cm pieces. Strain the cooking liquid.
Heat the patties according to the instructions on the package.
Add 300 ml of the asparagus broth (per 4 people) to the roux while stirring with a whisk. Cook gently for 2 minutes on low heat.
Add the asparagus and the cream and heat briefly without cooking. Season with white pepper and salt.
Put a pastry on each plate, scoop the ragout in and over and garnish with a sprig of parsley.