Spring Stew with Asparagus, Peas and Dill

A light spring stew with tender green asparagus, peas and snap peas, finished with crème fraîche and fresh dill. The potatoes make it filling.

By yumbelo-Küche · 4 servings · 35 minutes

Ingredients

• 20 g Butter
• 1 Stück Onion
• 1 Stück Garlic clove
• 500 g waxy potatoes
• 500 g green asparagus
• 150 g snap peas
• 200 g peas (frozen)
• 1200 ml Water
• 150 g Crème fraîche
• 1 Stück organic lemon (juice and zest)
• 1 Bund Dill
• 1 Prise Nutmeg, grated
• Salt
• Pepper

Method

1. Finely dice the onion and garlic. Heat the butter in a large pot and sweat the onion and garlic until translucent, without letting them brown.
2. Peel the potatoes and cut them into roughly 1 cm cubes. Add them to the pot with the water, bring to a boil and simmer uncovered over medium heat for about 10 minutes.
3. Cut off the woody lower part of the asparagus and slice the spears diagonally into pieces about 3 cm long. Halve the snap peas or cut them into pieces.
4. Add the asparagus and snap peas to the potatoes and simmer for another 8 minutes. Add the frozen peas during the last 3 minutes.
5. Remove the pot from the heat. Stir in the crème fraîche and season with lemon zest, a little lemon juice, nutmeg, salt and pepper.
6. Finely chop the dill, stir half of it in and sprinkle the rest over the stew. Serve immediately.