Asparagus in Flemish style with porcini mushrooms and old-fashioned mustard

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Asparagus in Flemish style with porcini mushrooms and old-fashioned mustard

Asparagus in Flemish style with porcini mushrooms and old-fashioned mustard






Asparagus in Flemish style with porcini mushrooms and old-fashioned mustard
Asparagus in Flemish style with porcini mushrooms and old-fashioned mustard


Ingredients
Number of persons
-
2
+

4 eggs

6 white asparagus AAA size

1 tablespoon dried porcini mushrooms

100 g butter

2 tablespoons old-fashioned Dijon mustard

1 yellow beet

10 beans

1 bunch of flat parsley

4 sheets of mustard salad

2 cherry tomatoes

1 cl cider vinegar




Preparation
TOTAL TIME: 1 H
Preparation: 30 min
Cooking time: 30 min
Step 1
Peel the asparagus and cut off the asparagus stalks so that they are all the same size.
Step Two
Plunge the asparagus into a pot of cold salted water over medium heat. When the water comes to a nice boil, turn off the heat and let the asparagus finish cooking by cooling down.
Stage 3
Moisturize the porcini mushrooms in a bowl of cold water. After 5 minutes, replace the water to get rid of the soil. Fry them in 2 tablespoons of their juice for 5 minutes, season and set aside.
Step 4
Chop the parsley and set aside.
Step 5
Cook the soft-boiled eggs (6 minutes) and peel them once cooled. Cut them finely in a bowl and set aside.
Step 6
Melt the butter by whipping it with a whisk.
Step 7
Remove from heat and stir in eggs, parsley, porcini mushrooms and mustard. Set aside.
Step 8
Cut the cherry tomatoes in 4.
Step 9
For the salad: cut the yellow beetroot into slices using a mandolin or a peeler and mix it with the bean kernels and mustard leaves. Season and season with cider vinegar.
Step 10
Arrange the asparagus next to each other on the plate, place the flamingo at the foot of the asparagus, insert a mustard leaf between 2 asparagus. Sprinkle with chopped parsley.
I add my grain of salt

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