Simple Way to Prepare Super Quick Homemade Ragoût d’asperges blanches aux épinards et oignons

Hello everybody, hope you're having an amazing day today. Today, we're going to make a distinctive dish, How to Make Perfect Ragoût d’asperges blanches aux épinards et oignons. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Ragoût d’asperges blanches aux épinards et oignons, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ragoût d’asperges blanches aux épinards et oignons delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ragoût d’asperges blanches aux épinards et oignons is Pour 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few ingredients. You can cook Ragoût d’asperges blanches aux épinards et oignons using 11 ingredients and 6 steps. Here is how you cook it.

Ce ragoût #végétarien de #printemps qui marie les #asperges à des oignons et des #épinards est facile et si savoureux pour enchanter vos papilles au moment de l’entrée qui va s’avérer gourmande.

Ingredients and spices that need to be Make ready to make Ragoût d’asperges blanches aux épinards et oignons:

1. 2 CS graisse d’oie ou de canard
2. 2 oignons
3. 1 kg d’asperges blanches
4. 1 kg d’épinard
5. 1,5 CS farine
6. 750 ml d’eau chaude
7. 1 feuille de laurier
8. 1 brindille de thym
9. Sel & Poivre
10. 1 jaune d’œuf
11. 50 ml crème fraîche liquide

Steps to make to make Ragoût d’asperges blanches aux épinards et oignons

1. Peler et émincer finement les oignons, laver, essuyer, éplucher à l’économe les asperges avant de les couper en morceaux de +- 1,5 cm
2. Laver et essorer les épinards, ôter les tiges
3. Dans une casserole à fond épais, faire blondir les oignons dans la graisse d’oie, ajouter les tronçons d’asperges, remuer
4. Saupoudrer la farine, mélanger et verser l’eau chaude, saler et poivrer légèrement, mettre le laurier et le thym, incorporer les épinards
5. Laisser mijoter à petit feu jusqu’à ce que les asperges soient attendries
6. Au moment de servir, hors du feu, lier avec un jaune d’œuf délayé dans la crème fraîche liquide

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