Asparagus Ragout with Mint

Cut away the woody ends of the asparagus (about 3-4 cm) and peel only if necessary (green asparagus usually does not need to be peeled). For the asparagus ragout with mint, bring the asparagus to a boil in a large pot of water with half of the mint and some salt. Remove the mint again, add the asparagus and cook until al dente. Lift out the asparagus and drain. Cut the asparagus spears into pieces about 1 cm long, leaving the tips whole. Skim off about 400 ml of asparagus cooking water and boil down to half in a wide pan (evaporates faster in it) with cream, sliced shallots and some mint. Season sauce to taste and strain. Bring the remaining asparagus-peppermint stock to the boil again, stir in butter and briefly warm the asparagus pieces in it. Lift out, drain and arrange in preheated deep plates. Pour over the finished sauce and sprinkle with ground coriander and mint.

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