Summary

Ingredients

• 750 g asparaus, peeled and cut into bite-sized pieces
• 1 medium onion (s), finely diced
• 250 g mushrooms, cleaned, sliced
• some oil for frying
• 20 g flour
• 100 g creme léère
• Salt water
• 1 pinch (s) sugar
• Salt and pepper from the mill
• 3 egg (s), waxy or hard-boiled
• possibly sauce thickener, lighter

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Instructions

1. Boil the asparagus in salted water with a pinch of sugar until al dente. Drain the asparagus, catching the cooking water.
2. While the asparagus is cooking, fry the mushrooms and onion cubes in a little oil, add a little salt and let the water boil off. Dust with flour and deglaze with about 1/4 l asparagus water and stir well.
3. Put in the asparagus pieces and heat them. Stir in the cream casually, season with salt and pepper. If the sauce is too runny, thicken it with a light sauce thickener. Peel and halve the eggs and arrange on top of the ragout.
4. As a main course for 3 people or as a warm starter, then for more people depending on appetite and menu.
5. Depending on hunger and use, rice or baguette and a light white wine go well with it.