Egg fricassee with asparagus

Ingredients for 4 servings:

• 8 eggs
• 500 g asparagus, white
• 250 g mushrooms, small
• 300 g peas, frozen
• 500 ml vegetable stock
• 125 ml white wine
• 125 ml whipped cream
• 30 g butter
• 50 g flour
• 1 bunch parsley, flat
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Peel the asparagus, cut into pieces, and simmer in the vegetable stock for 10 minutes. Remove the asparagus pieces with a slotted spoon and set aside. Pierce the eggs and cook in boiling water for about 7-8 minutes. The eggs should be hard-boiled, but the yolk not too hard. Clean the small mushrooms and fry them in butter until nicely browned all over. Sprinkle the flour over the mushrooms and deglaze with the asparagus and vegetable stock. Add the wine and cream and simmer for about 5 minutes. Now add the frozen peas and the prepared asparagus pieces and let it heat through. Season to taste with salt and pepper. Finely chop the parsley. Peel and sixth the eggs, and carefully fold them in. Sprinkle the fricassee with chopped parsley and serve. Delicious with rice.