Asparagus Ragoo {George Washington Style}

I know not everyone is as crazy about asparagus as our family is, but this has recently become our favorite way to serve it.  I wanted share not only the recipe, but the story behind this George Washington Asparagus Ragoo. (note:  “ragoo” is an antiquated spelling of the word ragout)

Every year, we watch for the first signs of asparagus peeking up from the edges of our garden.  On particularly nice spring days, you can go out in the morning and find them just starting to poke out of the ground, and by night they are ready to pick!

When I don’t have enough in a picking to make a meal, I place them unwashed in a glass of water and put them in the refrigerator.  Every day, I gather a few more until I have a meal’s worth.

This ragoo recipe helps stretch the asparagus and makes a nice hearty side dish.  You could use it as a main dish and even add hamburger to it if you were feeling particularly adventurous!

So, how did I come across this recipe and why is it “George Washington Style”?

While in D.C. this past April, we visited Mount Vernon, George Washington’s country home.  This was definitely one of the highlights of our trip.  The grounds are gorgeous, the home is amazing, and the museum nearby is wonderfully informative.

In the museum was a display based on the cooking of Martha Washington, and you could pick up recipes used by the Washingtons.  Asparagus Ragoo was one of these recipes.  Apparently, George Washington like asparagus as much as we do!

I did modify the recipe just a bit to use ingredients we typically have on hand.  I don’t buy endives, so I wasn’t going to make this with endives, and I decided to use Romaine instead of Bibb or Boston lettuce because I buy Romaine on a regularly basis.  (All you real foodies can commence shuddering, as if my photo of the ragoo on a paper plate wasn’t offensive enough!)

Asparagus Ragoo {George Washington Style}

3 pounds asparagus, cut into thirds
5 TBSP unsalted butter
1 medium onion
1 Romaine lettuce heart, cored and shredded
1 1/2 tsp salt
1/2 tsp ground black pepper
4 TBSP all purpose flour
2 c. chicken stock

Bring 2 cups of water to a boil over medium heat.  Add the asparagus, reduce the heat, and simmer until the asparagus is barely tender.  Drain thoroughly, cover and set aside to keep warm.

In a saucepan, melt the butter over medium heat.  Add the onion and cook for 5-7 minutes until they begin to soften.  Stir in lettuce, salt and pepper and continue booking until the vegetables are tender.

Sprinkle the flour over the vegetables, and stir to blend well.  Gradually add the stock, stirring until it begins to simmer and thickens slightly.

Add the asparagus and heat until warmed.  Serve immediately.

We served this recipe as a side dish.  My husband chose to eat several helpings of this rather than the main dish, and there was still plenty to go around in our family of 9.

Thanks, George!