John Myers
Ingredients for 4 servings:
- 5 eggs, hard-boiled
- 30 g margarine
- 1 onion(s)
- 30 g flour
- 250 ml vegetable stock
- 250 ml milk
- salt and pepper
- ½ lemon(s), the juice
- 300 g asparagus, pieces
- 300 g mushrooms, from the can
- 2 tomatoes
- 1 bunch of parsley
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
For the sauce, heat the margarine and sauté the finely chopped onions. Sprinkle with flour and sweat thoroughly. Deglaze with meat broth and milk. Simmer for 7 minutes. Season with salt, pepper, and lemon juice. Drain the mushrooms and asparagus pieces well. Heat in the sauce with the roughly chopped eggs. Wash and peel the tomatoes, remove the stem ends, dice, and add to the sauce. Serve in a bowl or on a platter. Garnish with egg slices, attractive asparagus tips, and mushrooms. Wash the parsley and arrange small sprigs on top. Serve with parsley rice.
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