Gorgonzola sauce with asparagus & mushrooms

Name: Gorgonzola sauce with asparagus & mushrooms
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 250 g white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 250 g Mushrooms; 1-2 Spring onions; 2-3 Sage leaves; 1 Onion; 1 tablespoon (20 g) Butter; 1 TABLESPOON Flour; 1/8 l Milk; 150 g Gorgonzola; 7-10 Tbsp a few squirts of lemon juice

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

250 g white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
250 g Mushrooms
1-2 Spring onions
2-3 Sage leaves
1 Onion
1 tablespoon (20 g) Butter
1 TABLESPOON Flour
1/8 l Milk
150 g Gorgonzola
7-10 Tbsp a few squirts of lemon juice

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into pieces. Cook in 1/2 l boiling, slightly salted water with sugar for 12-15 minutes
2
Clean and wash the mushrooms and spring onions. Wash sage, peel onion. Cut everything into small pieces. Lift out the asparagus, drain and put the stock aside
3
Fry onions and mushrooms in hot fat, season. Sweat flour in it. Stir in stock and milk and bring to the boil. Simmer for about 5 minutes. Dice cheese and melt in it. Heat asparagus in the sauce and season to taste