Saturday, August 9, 2014


A Ragoo of Asparagus (Hannah Glasse's recipe) the classic Georgian cookbook
50 asparagus spears,scraped if old
1 endive,washed/shredded
1 young lettuce,washed/shredded
1/2 large onion,sliced
60g butter
freshly-ground black pepper
1tbsp plain flour
300ml strong meat stock

Soak asparagus for 10min in coldwater,melt butter,add asparagus,endive,onion&lettuce fry for 10min
Season with blackpepper,scatter over flour to form a Roux,add meat stock,Beat/Simmer until thickened
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