Asparagus
Asparagus
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Klein, Stela
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Asparagus - The Royal Vegetable

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Ragout of Lobster and Green Asparagus

 

 

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Bunches of Asparagus at an Open-Air Vegetable Market
Bunches of Asparagus at an Open-Air Vegetable Market
Photographic Print

Gipstein, Todd
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Ragout of Lobster and Green Asparagus

 1 pound small new potatoes
1/4 cup plus 1 tablespoon unsalted butter
Salt
Freshly ground white pepper
3 tablespoons flour
2 cups vegetable stock
1/2 cup heavy cream
1 pound green asparagus
1/2 pound snow peas
Sugar
1 lobster (about 2 pounds, cooked)
1 to 2 tablespoons white wine
Worcestershire sauce
1 tablespoon freshly grated lemon zest
1 bunch chervil

Peel the potatoes, rinse and dry them and in a large saucepan sauté them in
1/4 cup butter. Season them with salt and pepper , sprinkle them with flour,
and brown them lightly, stirring or shaking pan occasionally. Add the vegetable stock, 1/2 cup water and the heavy cream and cook over medium heat, stirring occasionally, for 20 minutes.
Meanwhile peel and trim the asparagus and cut it into bite-size pieces. Clean
the snow peas. In a pot bring water to a boil, add salt and about 1 teaspoon sugar, add asparagus and cook it 5 minutes. Add the snow peas and cook another 3 minutes. Drain the vegetables in colander.
Remove lobster from shell and cut it into bite-size pieces. Season the potato mixture with Worcestershire and lemon zest and stir in the remaining 1 table- spoon butter. Chop the chervil and add it with the vegetables and lobster to
the potatoes, stirring gently, and warm the mixture slightly. 4 servings.
 

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