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Cookin_Queen
Asparagus agout with peas
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Ingredients
Directions
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Peel the asparagus all the way from just under the cup downwards. Cut away the woody ends. Cut the asparagus from the bottom to the top into pieces of 3 cm.
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Boil the asparagus in a pan with 200 ml of boiling water with a little salt in 8-10 minutes until al dente. Take them out of the cooking liquid with a slotted spoon and let them drain into a sieve.
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Cut the gorgonzola into pieces and finely chop the herbs. Stir the yogurt and gorgonzola from the heat with the cooking liquid. Stir everything into a smooth, rather thick sauce. Spoon the asparagus, with garden peas and herbs through it and if necessary season with salt and freshly ground pepper.
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Heat the ragout in a pan while stirring on a low heat. Tasty with rice.
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Nutrition
260Calories
Fat29% DV19g
Protein28% DV14g
Carbs2% DV7g
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