Tuesday, May 30, 2006

Esparagus with potatoes and a white wine mushrooms sauce

1. Peel the potatoes, if necessary and cook them till soft.
2. Peel the asparagus and cook it till soft.

3. The sauce is special:

You need: sunflower oil, one spring onion, 200 g mushrooms cut in a blender, white wine, pepper, and vegetable brothe.

Heat the oil, add the spring onion and the cut mushrooms and simmer for a while. The mushrooms need a lot of oil. Then add the white wine the pepper and the vegetable brothe (one tea spoon of that powder). Let it cook for a while. Prepare the sauce rather late as it is ready very fast. You can do it just before you take the esparagus and the potatoes out of the water.

We had a glass of white wine with it.

To peel the esparagus is real work. But if you like asparagus you won't care.

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