Asparagus Lemon Sauce with Rice

This is a very creamy kind of "Ragu", but without any meat in it.

These kinds of vegetable stews of ragus were often prepared by my Mom. That the veggies were always overcooked did not matter, because they were in a creamy sauce. Served with eiher potatoes, mash or rice we had a full meal for less money when I grew up. The use of seasonal veggies made it even more affordable.

I started this dish with a log of asparagus peel and offcuts. They went in a pot with salt, sugar and butter and enough water for a soup base later. I cooked them for 30 min and let them sit for an other 30 min. Then I took the peels and offcuts out and cooked the stock down.

The fresh grated lemon zest and the juice balance out the asparagus. 

Recipe:

500 g white asparagus, 1 lemon, 1 shallot

250 ml asparagus stock, 1 tsp veg stock paste, 2 tbsp cream cheese, 

1 tbsp butter, 1 tbsp cornstarch, 100 ml double cream

Lemon salt, pepper, chives 

Melt the butter and toss in peeled and cut up asparagus and chopped shallot. Give it 3 min to get coated in the butter. Sprinkle the cornstarch over it. Stir and add the stock and paste. Zest the lemon and press in the juice.

Cook for 10 min or until asparagus is soft. During this time cook the rice.

Add cream and cream cheese and check the seasoning. Finish with chives and serve on rice.