Asparagus Ragoo from George Washington's Mt. Vernon

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GotGarlic

Chef Extraordinaire
Joined
May 9, 2007
Messages
28,112
Location
Southeastern Virginia
I just came across this on Facebook. Sounds like an interesting take on asparagus - a sort of stew.

Ingredients

3 pounds asparagus, trimmed and cut into thirds
5 tablespoons unsalted butter
1 medium onion, peeled and chopped
2 Belgian endives, trimmed and thinly sliced lengthwise
1 small head soft-leaf lettuce, such as Bibb or Boston, cored and shredded
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 tablespoons all-purpose flour
2 cups chicken stock (preferably homemade)

For the method: Asparagus - George Washington's Mount Vernon
 
Had my first English asparagus at the weekend - Yum! Just steamed and served with melted butter. it doesn't need fancywork like the imported stuff.

Asparagus has a very short season over here - a matter of weeks - and for the rest of the year the imported stuff comes from Peru, etc., and tastes like nothing so I tend to leave it alone.
 
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It has a short season here, too, although since we have several growing zones, we can get it for a longer period of time. We got some at the beginning of April when we had dinner in southern North Carolina and our local farmers market has it now from the farm in northern NC :yum:

I like to drizzle it with lemon juice or good balsamic vinegar.
 
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