Asparagus with Mushroom Cream Sauce Asparagus served with delicious mushroom and cream sauce. This recipe is from FoodFood TV channel By Sanjeev Kapoor 15 Dec 2014 in Recipes Course New Update 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 list for Asparagus with Mushroom Cream Sauce 15-18 Asparagus spears 1 cup Button mushrooms thickly sliced 2 tablespoons Cream 2 tablespoons Olive oil 1/4 cup Shallots peeled 1 tablespoon Butter 1 teaspoon Whole wheat flour (atta) 1 tablespoon Garlic chopped to taste Salt 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 #Black pepper powder #Butter #Button mushrooms #Cream #Garlic #Mustard powder #Olive oil #Salt #Shallots #Whole wheat flour (atta) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article