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.
-
20 minMain dishfusilli, olive oil, smoked bacon, garlic, peeled tomatoes, raisins, Spinach, lamb sausages,fusilli with spinach and sausages
-
45 minMain dishcouscous, boiling water, fresh fresh mint, garlic, ground chili pepper, traditional olive oil, pine nuts, eggplant, Red pepper, sun-ripened Taggia olives, baharat spice mix,couscous with grilled vegetables
-
60 minMain dishsticking potato, traditional olive oil, turmeric, celeriac, Red pepper, paprika, All-bran flakes cereal, frozen cod fillet, medium sized egg,crispy fish with yellow and red fries
-
25 minMain dishbasmati rice, Chinese coal, Red onion, Red pepper, sunflower oil, stir fry tofu spicy seasoned, coconut milk, cassava krupuk,stir-fried Chinese cabbage with spicy tofu
Nutrition
260Calories
Fat29% DV19g
Protein28% DV14g
Carbs2% DV7g
Loved it