Summary

Ingredients

• 8 egg (s)
• 500 g asparaus
• 250 g mushrooms, (small)
• 300 g peas, frozen
• 0.5 liter ½ vegetable stock
• liter ⅛ white wine
• liter ⅛ whipped cream
• 30 g butter
• 50 grams flour
• 1 bunch parsley, (smooth)
• salt and pepper

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Instructions

1. Peel and cut the asparagus into pieces and cook in the vegetable stock for 10 minutes.
2. Then remove the asparagus pieces with a slotted spoon and set aside.
3. Pierce the eggs and cook in boiling water for about 7-8 minutes. The eggs should be hard, but the yolk not too firm.
4. Clean the small mushrooms and fry them brown all over in butter.
5. Dust the flour over the mushrooms and deglaze with the asparagus vegetable water. Add the wine and cream and let everything pound for about 5 minutes.
6. Now add the frozen peas and the prepared asparagus and let them get hot. Season to taste with pepper and salt.
7. Chop the parsley into small pieces.
8. Peel and sixth the eggs and fold them in very carefully. Sprinkle with chopped parsley and serve.
9. Tastes great with rice.