Asparagus with mushroom cream and chops

Ingredients for 2 servings:

• 1 kg asparagus, white
• salt water
• salt and pepper
• Sugar
• ½ onion(s)
• 200 g mushrooms
• 2 tbsp oil
• ½ tbsp flour
• 100 ml vegetable stock
• 150 ml cream
• 2 chops
• ¼ bunch parsley
• e.g. breadcrumbs
• 1 egg(s)
• some milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Peel the asparagus and cook in boiling salted water for 15-20 minutes. Finely dice the onion, trim and slice the mushrooms. Heat the oil and sauté the mushrooms. Season with salt and pepper. Dust with flour, sauté, and deglaze with stock and cream. Season the mushroom cream sauce with salt and pepper and a pinch of sugar. Season the cutlets with salt and pepper. Whisk the egg with a little milk and coat the cutlets in the egg and breadcrumbs. Fry in a pan for about 2 minutes on each side, then place in an oven preheated to 100°C. Chop the parsley, except for a little for garnish. Remove the asparagus from the water and drain. Serve with the mushroom cream and the cutlets and sprinkle with parsley. Garnish with the remaining parsley. Parsley potatoes go well with this.