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.
-
15 minMain dishwok oil, beef strips, Japanese wok vegetable, sugar snaps, mix and woksauce, chili noodles, bunch onion,chilli noodles with beef strips
-
30 minMain dishleeks, traditional olive oil, risotto rice, fish stock of tablet, fine frozen garden peas, creme fraiche, fresh pink prawn,prawn Risotto
-
15 minMain dishwholegrain penne, frozen garden peas, radish, samphire, hot smoked salmon pieces, sushi ginger, Greek yoghurt, wasabipaste, poppy seed,pasta salad with salmon and samphire
-
15 minMain dishtraditional olive oil, potato wedges, frozen junk, Royal Gala apple, fresh flat parsley, cut pointed cabbage, carrot julienne, salad dressing with yogurt,fish and chips with spitskoolsla
Nutrition
260Calories
Fat29% DV19g
Protein28% DV14g
Carbs2% DV7g
Loved it