John Myers
Ingredients for 2 servings:
- 250 g asparagus, green
- 250 g mushrooms, brown
- 2 tbsp herbs (e.g. parsley, chives, basil, sage), chopped
- Garlic
- 50 g cheese, spicy, e.g. mountain cheese
- 100 g crème fraîche
- 1 baguette roll or 4 thick slices of white bread
- Olive oil for frying
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
vegetarian starter
Trim any woody ends from the asparagus and peel the bottom ends if necessary. Cut the stalks into approximately 4 cm long pieces and cook in a little salted water for approximately 4 minutes until al dente. Drain. Clean the mushrooms, slice them, and fry them in olive oil. Just before they are done, add the finely chopped garlic. Season with salt, pepper, and herbs. Finely grate the cheese, mix half with 100 g crème fraîche, and spread on the sliced baguette rolls. Arrange the asparagus and mushrooms on top and sprinkle with the remaining cheese. Bake in the oven for 10-15 minutes. If you can, first cook for 5 minutes with top and bottom heat, then only with top heat, until the cheese has melted. The quantities given make 2 servings of a hearty starter or, with salad, a light main course for 2.
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