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Main Ingredients | Asparagus spears, Button mushrooms |
Cuisine | Fusion |
Course | Main Course Vegetarian |
Prep Time | 16-20 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 15-18 asparagus spears
- 1 cup button mushrooms, thickly sliced
- 2 tablespoons cream
- 2 tablespoons olive oil
- 1/4 cup peeled shallots
- 1 tablespoon butter
- 1 teaspoon whole wheat flour (atta)
- 1 tablespoon chopped garlic
- Salt to taste
- 1/4 teaspoon mustard powder
- 1/4 teaspoon black pepper powder
Method
- Heat sufficient water in a deep non-stick pan. Scrape the asparagus, especially the hard knots and put into the hot water. Add salt and blanch.
- Heat olive oil in a non-stick pan. Chop shallots in a chopper.
- Add butter to the hot oil and when it melts add shallots and saute. Add whole wheat flour and saute. Add garlic and continue to saute.
- Remove the asparagus from hot water and dip into a bowl of iced water.
- Add mushrooms, salt and ¾ cup hot water to the pan and mix. Cover and cook till the mushrooms soften.
- Drain the asparagus and arrange them with all their tips facing same side. Trim them at the other end so that all of them are of the same length.
- Chop the cut off ends into big pieces and add to the mushrooms and mix. Add mustard powder and black pepper powder and mix well.
- Arrange the asparagus on a serving plate in 3 layers.
- Add cream to the mushroom mixture and mix well. Pour this sauce over the asparagus and serve.
Nutrition Info
Calories | 472 |
Carbohydrates | 24.4 |
Protein | 13.2 |
Fat | 37.5 |
Other Fiber | Vitamin C- 37.5 |
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