Asparagus with ham and mushroom sauce

Name: Asparagus with ham and mushroom sauce
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 160 g baby potatoes; 350 g peeled asparagus; 7-10 Tbsp Salt; 1 (20 g) peeled onion; 125 g cleaned mushrooms; 50 g lean cooked ham; 1 tsp (5 g) butter/margarine; 7-10 Tbsp white pepper; 7-10 Tbsp vegetable binder; 1 tablespoon (15 g) ripened cream; 7-10 Tbsp (10 % fat); some stem(s) Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

160 g baby potatoes
350 g peeled asparagus
7-10 Tbsp Salt
1 (20 g) peeled onion
125 g cleaned mushrooms
50 g lean cooked ham
1 tsp (5 g) butter/margarine
7-10 Tbsp white pepper
7-10 Tbsp vegetable binder
1 tablespoon (15 g) ripened cream
7-10 Tbsp (10 % fat)
some stem(s) Parsley

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Wash the asparagus, cook in 1/4 l lightly salted water for about 20 minutes
2
In the meantime chop the onion finely. Wash the mushrooms and cut into thin slices. Cut ham into fine strips
3
Heat the fat. Sauté the onion in it. Add mushrooms and fry for 3-5 minutes. Season with salt and pepper. Add 200 ml of the asparagus stock, bring to the boil and thicken. Refine with sour cream and heat up ham in it. Season to taste
4
Wash parsley, shake dry and chop finely. Drain the potatoes and peel them. Lift out the asparagus. Arrange asparagus with potatoes, sauce and parsley