Fried asparagus with oyster mushrooms

Ingredients for 2 servings:

• 500 g asparagus, white or green
• 150 g oyster mushrooms
• 1 bunch of spring onions
• 1 beefsteak tomato(s)
• 100 ml wine, white, dry
• lemon juice
• Salt and pepper, sugar
• 2 egg yolks
• 100 ml whipped cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the asparagus and cut diagonally into approximately 1 cm thick pieces. Roughly dice the mushrooms, trim the spring onions and cut into 2 cm long pieces (leave out the dark green parts). Sauté the asparagus vigorously until it begins to brown and sprinkle with a generous pinch of sugar. Then add the mushrooms and spring onions and cook everything for another 2-3 minutes. Deglaze the vegetables with white wine and lemon juice and let it simmer briefly. Remove the pan from the heat and mix the egg yolks well with the cream. Deseed and dice the tomatoes. Stir the egg white cream into the vegetables and slowly return to the heat and let it simmer. Stir constantly to prevent the egg from curdling. If the sauce isn’t thick enough, thicken with a little starch. Finally, stir in the diced tomatoes. Tastes best with white bread, but also with pasta or in pancakes.