Asparagus Ragout
For the asparagus ragout, pour ¼ l boiling water over the porcini mushrooms and let them steep for 15 minutes. Boil the potatoes and peel them. Cut away lower quarter of asparagus, blanch for 5 minutes and then cut into 3 cm long pieces. Finely chop the shallots and garlic and sauté in butter until … Read more