Mushroom Sauce with Thyme Puree and Asparagus




Rating: 3.15 / 5.00 (27 Votes)


Total time: 30 min

Servings: 4.0 (servings)

Ingredients:


















Instructions:

For the mushroom sauce with thyme puree and asparagus, peel and dice potatoes and boil with soup. Stir in butter and milk, mash.

Cut the thyme and fold in, let stand briefly, season with salt. Clean and chop the mushrooms, sauté in a pan with a little oil until the liquid has evaporated.

Add the onion and fry, dust with a little flour and deglaze with wine. Add cream and water until mushrooms are covered, season.

Roll asparagus in ham and sauté in clarified butter over medium heat. Close the lid. Turn asparagus and sprinkle with a little water, let stand until done. Arrange and serve.

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