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 translucent. Deglaze with white wine and simmer for 5 minutes until the liquid is reduced by half. Then add the thyme, vegetable stock and “Schwammerlwasser” and simmer for 10 minutes. Then remove the thyme sprig, stir in the crème fraîche and season with salt, pepper and nutmeg. Add the potatoes, asparagus and porcini mushrooms and let simmer for 10 minutes.

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