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Champignon Cremieur with fried asparagus

Recipe for 4 Portions:

2 Champignon Cremieur (At room temperature)
500g green asparagus (alternative: white asparagus or mixed)
4 tbsp olive oil
1 tbsp sugar
1/2 bunch of chervil
1/2 bunch of chives
approx. 10 cocktail tomatoes
1 tsp chilli flakes
1 tbsp white wine vinegar

Preparation :

Pluck and chop the chervil leaves. Cut the chives into small rings and halve the cocktail tomatoes. Stir the herbs together with the chilli flakes, cocktail tomatoes, white wine vinegar and 3 tbsp of olive oil.

Cut off the wooden end of the asparagus and cut the stalks into 2-3cm lengths. Leave the tips a little longer. Fry the asparagus pieces slowly in a non-stick pan with 1 tbsp of olive oil for approx. 8 minutes. Lightly salt. Stir the vinaigrette into the asparagus and season.

Cut the Champignon Cremieur into segments and arrange with the asparagus. Serve warm.

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