John Myers
Contents
show
Asparagus with Mushroom Cream
The perfect asparagus with mushroom cream recipe with a picture and simple step-by-step instructions.
asparagus
- 700 g Fresh asparagus
- Salt
- Sugar
Mushroom cream
- 400 g Mushrooms brown
- 1 Onion
- 1 Oil
- 1 Butter
- Salt
- Pepper
- 1 tablespoon Flour
- 250 ml Asparagus stock
- 200 ml Milk or cream
- Parsely
asparagus
- Peel the asparagus, cut off the woody ends and cook in salted boiling water, covered with sugar, for about 15-20 minutes.
Mushroom cream
- Clean the mushrooms, cut into slices, peel the onion and cut into small cubes.
- Heat a little oil and butter in a pan and fry the mushrooms vigorously, fry the onion briefly and season with salt and pepper.
- Now dust the flour over it, sweat a little and then deglaze with the asparagus stock and the milk or cream.
- Bring everything to the boil for approx. 5 minutes and season again if necessary
- Wash and chop the parsley and stir into the mushroom cream.
Serving
- Place the asparagus on a plate, pour the mushroom cream over it and garnish with a little parsley.
- There was also potatoes and a chop for men – I didn’t need anything else – enjoy your meal; 🙂
Facebook Comments