Beans with asparagus and mushrooms

Ingredients for 4 servings:

• 400 g asparagus
• 400 g beans, long, green
• 200 g mushrooms
• 1 bowl of cress
• a few stalks of savory
• 2 tbsp mustard
• some salt and pepper
• 100 ml vegetable broth from the jar
• 3 tbsp cream
• 1 tbsp butter
• 50 ml dry white wine
• some flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

As a side dish to potatoes and meat or as a vegetarian main course

Cut off the ends of the beans and halve them if necessary, rinse them, and place them in a colander. Peel and slice the asparagus, then add them to the beans. Carefully clean the mushrooms (I usually just tap them) and halve or quarter them if necessary (depending on their size). Sauté the mushrooms in a pan with a little butter for 6-8 minutes, season with pepper, and set aside. Heat water, bring the beans and asparagus to a boil for 5 minutes, drain, and place them in a colander to drain. Melt a little more butter in the pan with the mushrooms, add all the vegetables, fry briefly, and turn 2-3 times. Mix the mustard with the white wine, sprinkle the vegetables with 1 teaspoon of flour, and deglaze with the wine-mustard mixture. Add salt and the herbs. Top up with the stock, add the cream, and simmer for 15 minutes. There were also triplets and meatballs.