See Also: Cooking Club
George Washington Ragu
From Dorothy McNett's recipes at www.dorothymcnett.com.
3 pounds fresh asparagus
5 tablespoons unsalted butter
1 medium onion, chopped
2 Belgium endives. thinly sliced lengthwise
1 small head soft leaf lettuce such as Boston
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup all purpose unbleached flour
2 cups chicken broth, or other kind as desired
Wash and cut asparagus into thirds. Heat about 1 inch of water in a saute pan with a lid and add asparagus. Cover and cook 2 minutes. Remove from heat and set aside. In a sauce pan or stockpot melt the butter and then cook the chopped onion and sliced endive for about 4 - 5 minutes, stirring. Shred the lettuce and sitr it in along with the salt and pepper. Cook and stir about 2 minutes and then blend in the flour along with the broth and cook and stir to slightly thicken and to cook the flour. Add the asparagus, heat and serve.
Recipe created 2018-02-19.
