Servings: two to three as a main course.
If you like, top the ragoût with a dollop of crème fraîche or sour cream and more chopped dill or parsley.
You can use thin asparagus instead of thick, but add it 5 min. after you’ve added the fennel and potatoes.
This went down very well with my parents!
I would recommend mixing in some herbs as you fry the vegetables. I added a mixture of parsley, chives, cardamon (gives an earthy taste), basil, oregano, rosemary, thyme, salt, black and white pepper - a pinch of everything. I feel the veg would have tasted slightly bland without.
I also added about 250 ml of dry, citrusy Spanish white wine before adding the stock. Once this boiled down, I continued the recipe. A glass of wine by the side paired very well with the lemony sauce.
This stew was very easy and quick to put together. I made it with dill, and the mustard and cream gave it a nice depth of flavor. My husband thought the stew was just OK, so it was up to me to eat the leftovers. That's how I learned that this ragout is best eaten fresh. The asparagus is easily overcooked upon reheating.
This is a light and flavorful dish, and is also quick and inexpensive. I followed the reviewer's advice and added the asparagus tips after 5 minutes of the ten minute simmer. I didn't have fresh dill, so I also added freeze-dried dill when I added the asparagus tips. The ragout, along with a good bread, makes an excellent weeknight supper.
This is such a simple, delicious springtime stew. I would recommend adding the tips of the asparagus about halfway through the cooking time so they don't overcook. Fresh herbs on each serving really brighten the taste up! I made a variation without the cream/mustard mixture, swirling in instead a dollop of sorrel pesto--it was delicious also, very nice if you don't want the creaminess in the original recipe.
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