Asparagus dish with three sauces

Name: Asparagus dish with three sauces
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1.5 kg Asparagus; 7-10 Tbsp Salt; 1 TABLESPOON Lemon juice; 40 g Butter; 75 g Mushrooms; 1 washer cooked ham; 1 TEASPOON Oil; 75 g Smoked salmon; 1 collar Chervil; 40 g Flour; 1/4 l Milk; 7-10 Tbsp Pepper; 7-10 Tbsp some dill tips; 7-10 Tbsp Lemon and chervil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1.5 kg Asparagus
7-10 Tbsp Salt
1 TABLESPOON Lemon juice
40 g Butter
75 g Mushrooms
1 washer cooked ham
1 TEASPOON Oil
75 g Smoked salmon
1 collar Chervil
40 g Flour
1/4 l Milk
7-10 Tbsp Pepper
7-10 Tbsp some dill tips
7-10 Tbsp Lemon and chervil

Directions

1
Wash and peel the asparagus, cut off the woody ends. Cook the asparagus in boiling salted water with lemon juice and 1 teaspoon butter for about 20 minutes. In the meantime, clean and wash the mushrooms and cut them into thin slices.
2
Dice the ham. Heat the oil and fry the mushrooms in it. Add the diced ham. Cut salmon into fine strips. Heat remaining butter in a pot. Sauté the flour in it. Deglaze with 1/2 litre asparagus water and milk and boil up while stirring.
3
Season to taste with salt and pepper. Divide the sauce into 3 parts. Mix one part with mushrooms and ham, the second part with salmon and dill. Wash the chervil, remove the leaves and add to the rest of the sauce.
4
Remove the asparagus and arrange on a preheated plate. Pour a little chervil sauce over the asparagus. Garnish with lemon and chervil. Add the sauces separately. Smoked ham tastes good with it.