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Roasted Boletus and Asparagus

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Roasted Boletus and Asparagus

The perfect roasted boletus and asparagus recipe with a picture and simple step-by-step instructions.

  • 250 g Asparagus green
  • 250 g Fresh boletus mushrooms
  • 30 g Wild Garlic butter
  • 3 Pc. Spring onions fresh, cut
  • Extra virgin olive oil
  • Fleur de Sel sea salt
  • Black pepper from the mill
  1. Clean the asparagus, peel the last third and cut into 2 cm pieces. Clean the stone mushrooms and cut into 3 mm slices. Clean the spring onions and only cut the white into rings.
  1. Heat the olive oil in a pan, add the asparagus and mushrooms and fry over a medium heat for about 3 minutes. Turn around from time to time. Add wild garlic butter (homemade if possible) and onion rings. Fry for another 2 minutes. Season with salt and pepper. Serve with baguette.
  1. Before questions arise: I brought the boletus fresh from South Africa and was able to prepare them at home straight away.
Dinner
European
roasted boletus and asparagus

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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