John Myers
Asparagus with Mushroom Parmesan Sauce
The perfect asparagus with mushroom parmesan sauce recipe with a picture and simple step-by-step instructions.
- 500 g Fresh asparagus
- 0,25 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 tbsp Lemon juice
- 250 g Mushrooms brown
- 2 Shallots
- 1 tbsp Butter
- 100 ml White wine
- 200 ml Whipped cream
- Salt and pepper
- 70 g Freshly grated Parmesan
- Parsley
- Peel the asparagus and cut off the ends. Bring the skins and ends to a boil in a saucepan with about 2 liters of water. Season with salt, sugar, butter and lemon juice. Let stand for 10 minutes, then remove the skins and ends with a slotted spoon It is best to try the asparagus water once to see whether it is spicy enough.
- Put the asparagus in the boiling water and bring to the boil, covered, then turn off the hotplate and cover the asparagus for 10-12 minutes.
- For the mushroom-Parmesan sauce: clean the mushrooms and cut into small pieces. Peel the shallots, cut into small pieces. Melt 1 tablespoon butter in a pan and fry the mushrooms vigorously. Add the shallots and fry for 2 minutes Deglaze the white wine and let it boil down completely.
- Pour in the whipped cream, bring to the boil and simmer for 5 minutes. Finely grate the Parmesan and stir into the sauce. Season with salt and pepper.
- Lift the asparagus out of the water with a slotted spoon, allow to drain. Spread the asparagus with the mushroom-Parmesan sauce on plates and serve garnished with a little parsley.
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