160 g small potatoes, 350 g of peeled asparagus, salt, 1 onion, 125 g mushrooms, 50 g lean cooked ham, 1 tsp butter/margarine, 1 tbs binder, white pepper, 1 tbsp sour cream, 1/2 bunch parsley
Wash the potatoes and cook in water for about 20 minutes. Wash the asparagus, boil in 1/4 l of lightly salted water for about 20 minutes.
Meanwhile, finely chop the onion. Wash the mushrooms and cut them into thin slices. Cut the ham into thin strips.
Heat fat. Braise the onion in it. Add the mushrooms and fry them for 3-5 minutes. Season with salt and pepper. Pour in 200 ml of the asparagus stock, bring to the boil and bind. Refine with sour cream and heat the ham in it.
Wash the parsley, shake it dry and chop it finely. Drain the potatoes and peel them. Arrange asparagus with potatoes, sauce and parsley.
Wash the potatoes and cook in water for about 20 minutes. Wash the asparagus, boil in 1/4 l of lightly salted water for about 20 minutes.
Meanwhile, finely chop the onion. Wash the mushrooms and cut them into thin slices. Cut the ham into thin strips.
Heat fat. Braise the onion in it. Add the mushrooms and fry them for 3-5 minutes. Season with salt and pepper. Pour in 200 ml of the asparagus stock, bring to the boil and bind. Refine with sour cream and heat the ham in it.
Wash the parsley, shake it dry and chop it finely. Drain the potatoes and peel them. Arrange asparagus with potatoes, sauce and parsley.
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