White asparagus with mushroom sauce

Ingredients for White asparagus with mushroom sauce

Instructions for White asparagus with mushroom sauce

To prepare the White asparagus with mushroom sauce recipe, please follow these instructions:

Peel the asparagus and cut them all along. Blanch the sugar peas and cut them into very fine strips. Tomato sticks are removed and a cross is cut in the top of the tomato. Put in boiling water approx. 12 seconds, taken up and placed in ice water. The skin and kernels are removed and the meat is cut into fine tern. The cleaned mushrooms are cut into fine tern. The sunflower oil is heated and half the garlic sauce is sautéed with mustard and mushrooms. After a short period of time, balsamic vinegar is added and the forehead is taken from the heat. Season with salt and pepper. Remove the garlic clove and then add the tomato, olive oil and walnut oil and mix well. Spread asparagus on two large plates and pour the lukewarm marinade over and decorate with leaflets.