John Myers
Ingredients for 2 servings:
- 300 g asparagus, green
- 300 g asparagus, white
- 200 g mushrooms (king oyster mushrooms, alternatively oyster mushrooms)
- 1 shallot(s), finely diced
- ⅛ liter cream
- olive oil
- 2 tbsp Parmesan, coarsely grated
- Salt
- e.g. spaghetti
- Pepper, freshly ground
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Peel the white asparagus and cut into approximately 3 cm long pieces. Peel the green asparagus only at the bottom ends and also cut into 3 cm long pieces. Clean and slice the mushrooms. Heat the olive oil in a medium-sized pan and fry the finely diced shallot until translucent. Then add the sliced king oyster mushrooms, season with salt, and fry briefly. When the mushrooms are lightly browned, add the asparagus and fry at a slightly higher temperature. It’s best to cover the pan with a lid. After about 5 minutes, pour in the cream. Season again to taste and add freshly ground pepper. Whether the asparagus should still have a bite or be softer depends on the cooking time. In the meantime, prepare the spaghetti according to the package instructions. Then drain it through a sieve. To serve, first place a nest of spaghetti on the plate, then pour the asparagus and mushroom sauce over it and finish with Parmesan cheese. Serve hot.
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