Asparagus with mushrooms
5
15
4
No
Ingredients
- 225 g(1/2 pound) of mushrooms
- 30 ml (2 tablespoons) of butter
- 15 ml (1 tablespoon) of finely chopped onion
- 7,5 ml (11/2 teaspoon) of flour
- 250 ml (1 cup) of cooking cream
- 1,25 ml (1/4 teaspoon) of salt
- 1,25 ml (1/4 teaspoon) of pepper
- 1 pinch of nutmeg
- 1 kg (2 pounds) of fresh asparagus
Preparation
Side-by-side mode
- Slice mushrooms.
- Heat butter in a medium size casserole. Cook onion and mushrooms at low heat until lightly roasted. Sprinkle flour and mix. Remove from heat, add cream in one shot while mixing it up well.
- Continue cooking at medium heat while continuously stirring until the sauce boils and gets thick and smooth. Add salt, pepper and nutmeg then keep at warm.
- Cook asparagus to keep tender. Drain, set in a service plate and pour sauce over each portions.
