Asparagus toast with turkey and mushrooms

Name: Asparagus toast with turkey and mushrooms
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1.25 kg white asparagus; 7-10 Tbsp salt, sugar, white pepper; 250 g Mushrooms; 1 medium onion; 2 tablespoons (20 g) Butter; 2 tablespoons (20 g) Flour; 1/4 l Milk; 1-2 TEASPOONS Vegetable broth (instant); 75 g Gruyère cheese, 1 egg yolk; 4-5 Tbsp Whipped cream or milk; 7-10 Tbsp grated nutmeg; 4 discs (approx. 150 g) Sandwich toast; 150-200 g Turkey breast cold cuts in thin slices; 7-10 Tbsp Salad leaves and chervil; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1.25 kg white asparagus
7-10 Tbsp salt, sugar, white pepper
250 g Mushrooms
1 medium onion
2 tablespoons (20 g) Butter
2 tablespoons (20 g) Flour
1/4 l Milk
1-2 TEASPOONS Vegetable broth (instant)
75 g Gruyère cheese, 1 egg yolk
4-5 Tbsp Whipped cream or milk
7-10 Tbsp grated nutmeg
4 discs (approx. 150 g) Sandwich toast
150-200 g Turkey breast cold cuts in thin slices
7-10 Tbsp Salad leaves and chervil
baking paper

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in approx. 1 l boiling, slightly salted water covered with some sugar for approx. 15 minutes
2
Clean the mushrooms, wash if necessary and cut into slices. Peel and finely chop the onion. Sauté in hot butter in a pot. Add the mushrooms and fry them well. Season with salt and pepper. Sprinkle with flour and sauté briefly. Stir in 1/4 l of the asparagus stock, milk and stock. Bring to the boil and simmer for about 5 minutes
3
Grate cheese. Melt 2/3 in the hot sauce. Mix egg yolk and cream. Pour the sauce over it (don't boil any more!). Season to taste with salt, pepper and nutmeg
4
Drain the asparagus well. Roast the toast and place it on a baking tray lined with baking paper. Cover with cold cuts and asparagus. Spread half of the sauce on top and sprinkle with the rest of the cheese. Bake the toasts in a preheated oven (electric oven: 225 °C/circulating air: 200 °C/gas: level 4) for 10-12 minutes. Serve with salad and chervil. Heat the rest of the sauce briefly and add