Ragout with asparagus
Ingredients
Features
Description
Chuck Cut lamb into large chunks. Put them in a pan with a thick bottom, add the garlic, cut into 4 pieces, herbs, salt and pepper. Pour in the white wine and add cold water (meat should be completely covered by it). Simmer on low heat for 1.5 hours.
Clean the asparagus, cut off the roots, wash and cut into pieces about 3 cm long. Cook the asparagus in boiling water (8 min).
Remove the pieces of meat from the broth. Broth strain. In a cast iron skillet, melt the butter, add flour and stir. Do not overcook the flour, gradually pour the strained broth, without ceasing to stir. Add seasonings, reduce heat and reload meat and asparagus to the pan with the sauce. Simmer for 15 minutes over low heat. Add the egg yolk, cream and lemon juice, and immediately remove from heat, so the yolk did not have time to curl.
Translated by site: wday.ru
