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Asparagus with mushrooms

Author: Les Cultures de chez nous
Preparation 5
Baking 15
Portions 4
Freezing No


  • 250 gr (1/2 pound) of mushrooms
  • 30 ml (2 tablespoons) of butter
  • 15 ml (1 tablespoon) of finely chopped onion
  • 7,5 ml (1½ teaspoon) of flour
  • 250 ml (1 cup) of cooking cream
  • 1,25 ml (1/4 teaspoon) of salt
  • 1,25 ml (1/4 teaspoon) of pepper
  • 1 pinch of nutmeg
  • 1 kg (2 pounds) of fresh asparagus
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  • Slice mushrooms.
  • Heat butter in a medium size casserole. Cook onion and mushrooms at low heat until lightly roasted. Sprinkle flour and mix. Remove from heat, add cream in one shot while mixing it up well.
  • Continue cooking at medium heat while continuously stirring until the sauce boils and gets thick and smooth. Add salt, pepper and nutmeg then keep at warm.
  • Cook asparagus to keep tender. Drain, set in a service plate and pour sauce over each portions.

Chef's notes