Summary

Ingredients

• 1 kg asparagus, white
• 1 teaspoon, leveled sugar
• some butter
• 15 g porcini mushrooms, dried
• 1 tablespoon clarified butter
• 25 g bacon, diced, smoked, mixed
• 2 shallot (s), finely diced, alternatively 1 small. onion
• 1 carrot (s), grated
• 75 ml cream
• 2 tablespoon crème fraîche
• 2 tablespoon parmesan, freshly finely grated
• Pepper, colored, from the mill
• salt

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Instructions

1. Soak the boletus in approx. 150 ml of cold water about 1 hour before use.
2. Peel the asparagus and cut off the ends. Leave the bacon cubes in a small saucepan in the heated clarified butter. Add shallots or onions and carrots and braise for about 5 minutes.
3. Drain the porcini mushrooms (save the water), chop finely and stew for approx. 2 minutes. Deglaze with a little mushroom water, reduce and stir in the cream and creme fraîche. Bring to the boil briefly, season with salt and pepper and simmer for another 5 minutes. At the same time cook the asparagus in salted water with sugar and butter for 10-15 minutes, depending on the thickness.
4. Finally stir the finely grated Parmesan into the sauce and puree it. If necessary, transfer the sauce to a suitable container. If necessary, add mushroom water and season. Drain the asparagus, arrange on plates and pour the sauce over them. I like boiled potatoes best as a side dish.
5. Tip 1: The sauce also goes very well with other dishes, e.g. pork tenderloin, pasta and rice.
6. Tip 2: Before I put the fresh asparagus in the water, I boil the peels and the cut ends in it for about 15 minutes and then skim them off. When the asparagus is cooked too, I let the cooking water cool down and freeze it. The next time I cook the asparagus in the thawed water after boiling the new peels and ends in it again. I will do this until the end of the asparagus season. In between you have to add some water. Last time I saved a few pieces of asparagus and use them together with the cooking water for an excellent creamy asparagus soup.