John Myers
Ingredients for 4 servings:
- 200 g mushrooms, fresh
- 500 g asparagus
- Salt
- 2 pinches of sugar
- 80 g butter
- 1 tbsp flour
- 1 bunch of parsley
- 125 ml crème fraîche
- 2 eggs
- 375 ml milk
- 4 slices of white bread
- 200 g ham, cooked
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Clean the mushrooms. Peel the asparagus and remove the woody ends. Bring water with salt and sugar to a boil, then cook the asparagus for 20 minutes. Slice the mushrooms and fry them in half the butter. Dust with flour, stir, and add 1/4 l of the asparagus broth. Bring to a boil while stirring. Wash and finely chop the parsley. Add 2 tablespoons to the mushrooms. Stir in the crème fraîche and season with salt, pepper, and sugar. Cut the asparagus into pieces and stir them in. Beat the eggs with the milk. Add the slices of white bread and let them swell. Melt the remaining butter in a pan and toast the bread slices on both sides. Pour the remaining egg wash over the asparagus and add the sliced ham. Let it set over low heat. Turn over once and arrange on a platter. Pile the asparagus on top and sprinkle with parsley.
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