Very quick and easy to prepare recipe for midweek dinner.
To cook asparagus, you can tie them into little bundles, which makes them easier to remove. Drop these bundles or individual spears into some boiling water, cover and cook for three to five minutes, depending on the thickness of the spears. Take them out, drain and plunge into some ice-cold water, or serve straight away.
I served it with baby potatoes, carrots and garlic mushrooms with creamy mustard sauce. To make the sauce you need:
- 50g butter
- 2 tbsp plain flour
- 350ml milk
- 2tsp mustard
- salt and black pepper to taste
Melt butter in a saucepan, add flour and stir until combined. Slowly add milk and stir with whisk. When it starts to thicken add mustard and stir for a few minutes. Season with salt and pepper if required.
Season mushrooms with salt, garlic, bit of paprika and turmeric, add 1tbsp of oil into a pan and fry for a few minutes.