Asparagus Ragout from the Wok

Peel the white asparagus and trim off the woody ends.

Cook the asparagus in boiling water until al dente, lift out and let drain.

Trim, wash and cut the broccoli into florets.

Cook the broccoli florets in lightly salted water until al dente, drain and let them drain well.

Melt the butter in a wok (or a large pan).

Stir in plain flour (Type 405) and lightly cook it until it gives off a mild aroma.

Gradually stir in the asparagus stock and cream, bring to a boil and simmer briefly until the sauce thickens.

Season with salt, pepper, nutmeg and a little lemon juice.

Stir in the freshly grated Fontina and do not let the sauce boil again.

Cut the asparagus into bite-sized pieces.

Add the asparagus and broccoli to the sauce and heat everything briefly until the vegetables are warm.

Serve the asparagus ragout immediately, preferably with herb-crusted boiled potatoes.