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.
-
30 minMain dishfloury potatoes, onion, traditional olive oil, Lincolnshire bratwurst, dried thyme, unsalted butter, deleted carrots, curry madras, water, chilled cut endive, semi-skimmed milk,Dutch endive steak with sausage and braised carrot -
15 minMain disheggplant, zucchini, Pesto, feta,stuffed vegetables with walnut pesto and feta -
15 minMain dishbulgur, ready-to-eat avocado, chickpeas in bag, bunch onion, fresh flat parsley, traditional olive oil, arugula, sun-ripened mango, feta,chickpea salad with mango -
40 minMain dishchicken drumstick, traditional olive oil, Chestnut mushroom, onion, smoked bacon strips, fresh thyme leaves, rose, fresh peas,rosé chicken with peas
Nutrition
260Calories
Fat29% DV19g
Protein28% DV14g
Carbs2% DV7g
Loved it