LAMB RAGOUT WITH ASPARAGUS » LAMB RAGOUT WITH ASPARAGUS (4 persons) Print recipe Back to recipes |
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Ingredients |
| 2 cans Larco lamb ragout with honey and rosemary 1 case champignons 24 pieces asparagus 12 pieces carrots 1 zucchini pepper and salt butter |
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| Preparation | |
| 1. Put all ingredients ready. 2. Do the lamb ragout in a pan. Cut the champignons in pieces and add to the ragout. 3. Peel the asparagus and cut them into equal lengths. Throw away the peelings (they give an acrid taste). Put the end pieces in a juice centrifuge and catch the asparagus fluid in a pan. Add the asparagus pieces with a knob of butter, water, pepper and salt to the asparagus fluid. 4. Peel the carrots and cut them in little slices. Put this together with a little butter, pepper and salt in a pan. 5. Make with a melon cutter little balls out of the zucchini en save in a bowl (if you don’t have a melon cutter, you can cut with a knife by hand little cubes out of the zucchini). 6. Put the 3 pans on the stove and bring them to the boil (stir the pan with the ragout regularly!). Check if the asparagus and carrots are done and when they are, add the zucchini to the carrots. 7. Put the asparagus on the plates and serve the ragout besides the asparagus. Straw the carrots with the zucchini on top. Serve with cooked potatoes with parsley (possibly boil a clove of garlic together with the potatoes. |
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