Asparagus with two sauces

Name: Asparagus with two sauces
Yield: 1
Ingredients: 2 kg white asparagus; 7-10 Tbsp salt, sugar, pepper; 250 g Mushrooms; 1 medium onion; 1⁄2 Federation Chives; 2-3 TABLESPOONS Oil; 75 g diced lean ham; 4 TABLESPOONS white balsamic vinegar; 100 g Crème balance (7,5 % fat); 2 TEASPOONS Cornstarch; 1-2 TEASPOONS juice + grated zest of 1 organic lemon; 7-10 Tbsp Organic Lemon

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

2 kg white asparagus
7-10 Tbsp salt, sugar, pepper
250 g Mushrooms
1 medium onion
1⁄2 Federation Chives
2-3 TABLESPOONS Oil
75 g diced lean ham
4 TABLESPOONS white balsamic vinegar
100 g Crème balance (7,5 % fat)
2 TEASPOONS Cornstarch
1-2 TEASPOONS juice + grated zest of 1 organic lemon
7-10 Tbsp Organic Lemon

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in boiling, lightly salted water covered with 1 teaspoon sugar for about 15 minutes
2
Clean, wash and slice the mushrooms. Peel and finely chop the onion. Wash the chives and, except for a little bit for garnishing, cut them into small rolls.
3
Fry the mushrooms and onion in the hot oil. Fry the diced ham briefly. Deglaze with vinegar and 3-4 tablespoons asparagus stock, remove from heat. Season ham and mushroom vinaigrette with salt, pepper and 1 pinch of sugar. Stir in chive rolls
4
Stir cream balance and starch until smooth. Lift out the asparagus and keep warm for a short time. 1⁄4 l Boil up the asparagus stock. Stir in the starch and bring to the boil again. Season to taste with salt, pepper, lemon juice and zest
5
Arrange asparagus with ham and mushroom vinaigrette and lemon sauce on a plate. Garnish with lemon wedges and chives. Serve with new potatoes