Asparagus toast with turkey and mushrooms

Ingredients for 4 servings:

• 1 kg asparagus, white
• salt and pepper
• Sugar
• 200 g mushrooms, small (from the can)
• 1 small onion(s)
• 1 tomato(s)
• 100 g cheese, grated (Emmental)
• 1 tbsp butter
• 2 tbsp, leveled flour
• ¼ liter of milk
• 4 slice(s) toast bread (sandwich toast)
• 8 slice(s) smoked turkey breast (25 g each)
• ½ bunch chives

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Small feast

Wash and peel the asparagus, and trim off the woody ends. Cover and cook in boiling, lightly salted water with 1/2 teaspoon of sugar for 15-20 minutes. Place the mushrooms in a colander and drain. Deseed and finely dice the tomatoes, and finely dice the onion. Remove the asparagus, reserving the stock. Sauté the onions in the butter until translucent, add the mushrooms, and sauté. Dust with flour and sauté briefly. Stir in the milk and 1/8 cup of the asparagus stock. Bring to a boil and simmer for about 5 minutes. Melt half of the cheese in the sauce. Season with salt and pepper. Toast the bread, then place on a baking sheet lined with parchment paper. Top each bread with 2 slices of turkey breast and a quarter of the asparagus. Spread the sauce on top. Sprinkle with the diced tomatoes and the remaining cheese. Bake in a preheated oven at 175°C for 12-15 minutes. Wash and finely chop the chives, and sprinkle over the top. Serve with a cool white wine.