Green and White Asparagus with King Oyster Mushrooms on Spaghetti

Summary

Ingredients

• 300 g asparaus, reen
• 300 g asparaus, white
• 200 g mushrooms (kin oyster mushrooms, alternatively oyster mushrooms)
• 1 shallot (s), finely diced
• liter ⅛ cream
• olive oil
• 2 tablespoon parmesan, coarsely grated
• salt
• spaghetti
• Pepper, freshly ground

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Instructions

1. Peel the white asparagus and cut into pieces approx. 3 cm long. The green asparagus is only peeled at the lower ends and also cut into 3 cm long pieces. Clean the mushrooms and cut into slices.
2. Heat the olive oil in a medium-sized pan and fry the diced shallot in it until translucent. Then add the sliced king oyster mushrooms, season with salt and fry briefly. When the mushrooms are lightly seared, add the asparagus and fry at a slightly higher temperature. The best way to do this is to put a lid on the pan. After about 5 minutes pour in the cream. Salt the whole thing again to taste and pour freshly ground pepper over it. Whether the asparagus still has bite or should be softer is determined by the cooking time.
3. In the meantime, the spaghetti is prepared according to the instructions on the packet. Then pour off through a sieve.
4. To serve, first put a nest of spaghetti on the plate, then pour the asparagus and mushroom sauce over it and refine with parmesan. Serve hot.