Asparagus
Art Print
Gamboa, Consuelo
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    La Belle Cuisine

Asparagus - The Royal Vegetable

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Ragout of Lobster and Green Asparagus

"Cooking is like love. It should be entered into
with abandon or not at all."
~ Harriet Van Horne

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Bunches of Asparagus at an
Open-Air Vegetable Market
Photographic Print
Gipstein, Todd
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Ragout of Lobster and Green Asparagus

 1 pound small new potatoes
1/4 cup plus 1 tablespoon unsalted butter
Salt
Freshly ground white pepper
3 tablespoons flour
2 cups vegetable stock
1/2 cup heavy cream
1 pound green asparagus
1/2 pound snow peas
Sugar
1 lobster (about 2 pounds, cooked)
1 to 2 tablespoons white wine
Worcestershire sauce
1 tablespoon freshly grated lemon zest
1 bunch chervil

Peel the potatoes, rinse and dry them and in a large saucepan sauté them in
1/4 cup butter. Season them with salt and pepper , sprinkle them with flour,
and brown them lightly, stirring or shaking pan occasionally. Add the vegetable stock, 1/2 cup water and the heavy cream and cook over medium heat, stirring occasionally, for 20 minutes.
Meanwhile peel and trim the asparagus and cut it into bite-size pieces. Clean
the snow peas. In a pot bring water to a boil, add salt and about 1 teaspoon sugar, add asparagus and cook it 5 minutes. Add the snow peas and cook another 3 minutes. Drain the vegetables in colander.
Remove lobster from shell and cut it into bite-size pieces. Season the potato mixture with Worcestershire and lemon zest and stir in the remaining 1 table- spoon butter. Chop the chervil and add it with the vegetables and lobster to
the potatoes, stirring gently, and warm the mixture slightly. 4 servings.
 

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