Asparagus, Mushrooms and Peas

• Course:Lunch
• Preparation time: 15 Minutes
• Cooking time: 25 Minutes
• Quantity:6 Persons

 

Preparation instructions

In a large skillet, melt 2 tablespoons butter over medium-high heat. Reduce heat to medium. Add scallions, and cook until green portion is wilted, about 3 minutes. Add garlic, and cook for 30 seconds. Add remaining tablespoon butter; when melted, add mushrooms. Cook, stirring occasionally, until mushrooms are softened, about 5 minutes. Add vinegar, and cook for 2 minutes.Pour the water into skillet. Add asparagus, and bring to boil over medium-high heat. Reduce heat to medium, and simmer for 5 minutes. Add peas, and cook for 2 minutes. Add heavy cream, and continue to simmer until sauce thickens, about 2 minutes. Transfer to a serving bowl, stir in basil, and season to taste with salt and pepper. Sprinkle with Parmesan, if desire. Serve immediately

Asparagus with Poached Egg

• Course:Breakfast
• Preparation time: 5 Minutes
• Cooking time: 20 Minutes
• Quantity:4 Persons

 

Preparation instructions

Bring a large frying pan of salted water to the boil. Add the asparagus and cook for 2-3 minutes or until bright green and tender crisp. Transfer the asparagus to a plate and cover to keep warm. Add the vinegar to the water in pan and reduce heat to medium-low. Crack 1 egg into a small bowl. Use a spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool. Cook for 4 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat with remaining eggs. Divide the asparagus among serving plates. Top with an egg. Season with salt and pepper. Top with parmesan and a sprinkle of paprika to serve.