Filter
Reset
Sort ByRelevance
Cookin_Queen
Asparagus agout with peas
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
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.
-
Heat the ragout in a pan while stirring on a low heat. Tasty with rice.
-
35 minMain dishricotta, Red onion, garlic, dried dill, roll fresh puff pastry, fresh green asparagus, zucchini, traditional olive oil, frozen garden peas, water, filet d'Ardenne,vegetable plate cake with raw ham -
40 minMain dishtraditional olive oil, black olives Tapenade, chicken breast, Mozzarella, fresh thyme, tomato and garlic pasta sauce, Spaghetti, honey mustard salad dressing, tomato, lamb's lettuce,oven chicken with olive tapenade -
30 minMain dishdried apricots, Rooibos tea, chicken breast, oil, shallot, fresh thyme, cinnamon powder, orange jam, apricot jam, chicken broth from tablet, cooking cream, orange jam, roasted almond shavings,steamed chicken rolls with sweet orange filling -
40 minMain dishwinter carrot, medium-sized onion, traditional olive oil, dried thyme, garlic, white beans in pot, chicken breast,stew of white beans and spiced chicken
Nutrition
260Calories
Fat29% DV19g
Protein28% DV14g
Carbs2% DV7g
Loved it