Champignon-Spargel-Ragout

Ingredients

• 500 g white asparagus
• Salt
• sugar
• 500 g small mushrooms
• 1 Shallot
• 1 Garlic clove
• 2 tbsp butter
• 150 ml dry white wine
• 150 ml Heavy Cream
• 1 tbsp Cornstarch
• pepper (ground)
• Lemon juice
• 1 handful chervil

Instructions

1. 1.

   Wash the asparagus, peel it, cut off the tough ends and slice diagonally into pieces about 7 cm long. In a pot bring plenty of water with 1 tsp salt and 1 tsp sugar to a boil and add the asparagus. Let it simmer on very low heat for about 10 minutes.

2. 2.

   Clean the mushrooms and slice them into rounds or quarters. Peel and finely chop the shallot and garlic. Sauté them in hot butter until translucent. Add the mushrooms and cook 2-3 minutes, then deglaze with wine to keep them colorless.

3. 3.

   Drain the asparagus, reserve about 250 ml of the cooking liquid and add it to the mushroom pan. Let it simmer for 3-4 minutes. Then add the cream and the asparagus. Mix cornstarch with 2-3 tbsp cold water, stir into the sauce and let it thicken slightly until creamy. Season with salt, pepper and lemon juice. Rinse the chervil, shake dry and pluck the leaves. Sprinkle over the ragout before serving.