Roughly chop the mushrooms and fry them in hot clarified butter in a pan and season with salt and pepper.
Put the green asparagus in boiling salted water and cook for about 10 minutes. He should still have enough bite.
Cut the serano into coarse strips.
Cut the asparagus into pieces and mix with the mushrooms and sprinkle with the Serano strips.
Grate some Parmesan cheese over the whole thing. If necessary, freshly grind a little bit of black pepper over the top.
There was also baguette.
Since I hadn't observed my green asparagus for 2 days, it grew to a remarkable 75 cm in length. For this dish I planned the bottom 40 cm, so I peeled it completely. Despite 10 minutes of cooking it was tender as butter.
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