Asparagus ragout with mushrooms

Ingredients for 3 servings:

• 750 g asparagus, peeled, cut into bite-sized pieces
• 1 medium-sized onion(s), finely diced
• 250 g mushrooms, cleaned and sliced
• some oil for frying
• 20 g flour
• 100 g light cream
• salt water
• 1 pinch(s) of sugar
• Salt and pepper from the mill
• 3 eggs, soft-boiled or hard-boiled
• possibly sauce thickener, lighter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with soft-boiled eggs, rice or white bread

Cook the asparagus in salted water with a pinch of sugar until al dente. Drain the asparagus, reserving the cooking water. While the asparagus is cooking, fry the mushrooms and diced onion in a little oil, adding a little salt and allowing the water to evaporate. Dust with flour and deglaze with about 1/4 l of the asparagus water, stirring well. Add the asparagus pieces and heat through. Stir in the crème fraîche and season with salt and pepper. If the sauce is too runny, thicken with a little light sauce thickener. Peel the eggs, halve them, and arrange them on top of the ragù. Serve as a main course for 3 people or as a warm starter, then for more people depending on your appetite and menu. Serve with rice or baguette and a light white wine, depending on your hunger and use.