Asparagus With Creamy Mushrooms Recipe

Ingredients

250 grams Asparagus

250 grams Mushrooms

12 Peeled Water Chestnuts

3 tbsp. Spring Onion (chopped)

1 tsp. Ginger (grated)

Herbs (chopped - for garnish)

Salt (to taste)

Black Pepper (to taste)

2 tsp. Butter

2 tbsp. Cream

100 ml Milk

½ tbsp. Soy Sauce

2 tbsp. Water

Preparation

Cut the asparagus into 1" pieces. Slice the water chestnuts.

Heat oil in a heavy based pot. Add the ginger and spring onions and fry for 1 minute.

Add in the asparagus and water chestnuts. Stir; and fry for 2 minutes. Add in the soy sauce, water and seasoning. Mix and let it cook for about 4 minutes or until the asparagus is tender.

Place the mushrooms in an ovenproof dish or pan. Place a dot of butter inside each cap. Pour on the milk and cream. And season. Seal on the lid and cook on a gentle flame for about 8 minutes.

Serve with the asparagus and bread croutes.