Excellent spring combo!
- Prep Time : 15 minutes
- Cook Time : 30 minutes
Peel the asparagus and parboil in a steamer or in a pan with a little salted water for 10-12 minutes. Drain the asparagus and put on a plate separately.
Fry the sliced mushrooms in a little olive oil. Remove with a slotted spoon and put aside. Steam the washed and finely chopped wild garlic in the remaining liquid. Mix the flour into the cream so there are no lumps and add to the wild garlic. Bring to a simmer, allow to thicken and then add the mushrooms.
Serve the asparagus with the wild garlic sauce.