Asparagus Ragout in Tarragon Sauce

Look forward to this fine asparagus recipe:

Boil the vegetable stock without lid for 10 min. to 150 ml. Meanwhile, peel the asparagus spears and carrots and cut them diagonally into pieces. Quarter the pointed cabbage lengthwise and cut 4 cm wide from the stem. Peel and finely dice the onions, sauté half in 50 g butter until soft. Fold in 1 tbsp tarragon. Add the carrots first and sauté for 2 minutes, then stir in the asparagus spears, season the vegetables with salt and sugar and sauté in their own juices for another 5 minutes with the lid closed. Stir in the pointed cabbage and steam for another 5 min. with the lid closed until soft.

In the meantime, sauté the remaining onions and 1 tbsp tarragon in 10 g butter, add the vinegar, bring to the boil and cook almost completely.

Add the stock and bring to a boil, add the remaining butter in pieces. Remove the saucepan from the stove, mix the egg yolks with a little bit of hot sauce and whisk into the sauce. Reheat until the sauce thickens and pour through a fine sieve over the vegetables. Serve sprinkled with remaining tarragon.

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