Bed & Breakfast nr Leigh, Tonbridge, Kent

Asparagus Ragout

Posted by on May 24, 2012 in Charcott Blog, Recipes

Asparagus Ragout

This delicious sounding recipe was given to us yesterday by our lovely returning German guests Andrea and Stefan – perfect for this time of year as asparagus is bang in season at the moment.  As I have yet to find time to make it, I thought I’d put up this fun picture of them busy writing it down – a picture of the ragout cooked chez nous should follow later this weekend.  Huge thanks to you Andrea and Stefan, have a great time in the west country and hope to see you again before too long.

And the final result can be seen below.  Voted a resounding success by head chef and son, tasted out of this world and made a perfect addition to tonight’s salmon steaks and new potatoes!





 Good sized bunch of asparagus

Teaspoon of sugar

Apple juice or wine vinegar (I used a good dash of Perton’s Apple Verjus available online from )

Fresh herbs according to taste such as parsley, coriander, thyme

1 oz Butter

Tablespoon olive oil

1 fluid oz white wine

1 fluid oz concentrated vegetable stock (from a cube is fine but better the real thing!)

Double Cream


Cut the asparagus into 2”/5cm pieces.  Bring to the boil enough salted water to just cover the asparagus pieces and add a teaspoon of sugar and a good dash of apple juice or wine vinegar.  Add the asparagus pieces and cook for about 5-10 minutes, depending on the thickness of the pieces, until al dente. 

Drain the asparagus.  Add the butter and olive oil and fry for a further 5 minutes.  Add the white wine and vegetable stock, boil hard to reduce and then add enough double cream to make a ragout consistency.  Finally add the fresh herbs together with salt and pepper as desired. 

This ragout is delicious served alongside salmon steaks or smoked salmon.  It can also be used as a sauce and can be spooned over pasta – just add extra stock and/or cream as necessary