Summary

Ingredients

• 500 g asparaus, white or reen
• 150 g oyster mushrooms
• 1 bunch spring onion (s)
• 1 beefsteak tomato (s)
• 100 ml wine, white, dry
• Lemon juice
• Salt and pepper, sugar
• 2 egg yolks
• 100 ml whipped cream

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Instructions

1. Peel the asparagus and cut it diagonally into pieces about 1 cm thick. Roughly dice the mushrooms and clean the spring onions and cut into 2 cm long pieces (omit the very dark green one).
2. Fry the asparagus vigorously until it starts to brown and sprinkle with a large pinch of sugar. Then add the mushrooms and spring onions and fry everything for another 2-3 minutes. Deglaze the vegetables with white wine and lemon juice and reduce briefly.
3. Then take the pan off the heat and mix the egg yolks well with the cream. Core and dice the tomato.
4. Stir the ice cream into the vegetables and slowly reheat and reduce to a boil. Always stir so that the egg does not freeze. If the sauce is not thick enough, thicken with a little starch. Finally stir in the tomato cubes.
5. Tastes best only with white bread, but also with pasta or in a pancake.