Pesto and asparagus bolognese sauce
15
40
4
No
Ingredients
- 2 package of 341 ml of asparagus well drained
- 250 ml (1 cup) of chicken broth
- 125 ml (1/2 cup) of white wine
- 15 ml (1 tablespoon) of olive oil
- 1 finely chopped medium size onion
- 3 finely chopped large garlic cloves
- 600 gr (1 1/3 pound) of chopped veal or salmon tenderloin (without skin)
- 125 ml (1/2 cup) of homemade or commercial pesto, up to choice
- 5 ml (1 teaspoon) of fine sea salt
- Juice from a medium size lemon
- Pepper
Preparation
Side-by-side mode
- In a blender or a mixer, reduce asparagus into puree with chicken broth and wine. Set aside.
- In a large casserole, fry onion and garlic with oil, at medium heat for 2 to 3 minutes. Add chopped veal or salmon and cook while stirring and undoing until meats ain't pink anymore. Drain exceeding fats in the casserole, then add remaining ingredients, asparagus puree included. Pepper generously and mix well.
- Lightly bring to a boil at medium heat while stirring many times. Lower heat lightly and boil for about 20 minutes while covering partially.
- Remove casserole from heat and cover entirely. Cool down 30 minutes before serving over long shaped pastas up to your choice.
Chef’s note
Cette sauce peut être préparée trois jours à l'avance.
Our asparagus are on special!
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