White asparagus stuffed with mushrooms

Fresh white asparagus season is almost over, so I am going to enjoy this very last ones a lot. Asparagus season starts in April and I bought my first ones this year to try new recipes and they are amazing. It is super easy to boil them at home and I think this is a really nice recipe for a nice dinner or as starter for some family lunch/dinner.

White asparagus roasted in a pan over a green creamy sauce and stuffed with soft mushrooms. I can ensure it is a really nice combination and hope you will try them.

I added a bit of Gorgonzola cheese to the sauce but you can skip it or replace it with vegan cheese or 1/2 tablespoon of nutritional yeast.

White asparagus stuffed with mushrooms

Recipe by Enara ParraCourse: lunch, dinnerDifficulty: easy
Servings

2

servings
Prep time

50

minutes

Ingredients

  • 6 fresh white asparagus

  • Mushroom filling
  • 220 g mushrooms

  • 1/2 chopped onion

  • 1 chopped garlic clove

  • fresh parsley

  • 1/4 cup white wine

  • 1/4 cup water

  • 1 teaspoon flour

  • Green sauce
  • 1/4 zucchini

  • 1 small onion

  • 1 small potato

  • 1/4 leek

  • 1 tablespoon Gorgonzola cheese or nutritional yeast

  • nutmeg

  • 200 ml water

Directions

  • Boil white asparagus, check this post (How to cook white asparagus).
  • Green sauce
  • Heat a small-size pot over medium heat. Peel and chop the onion. Add it to the pot with 1 tablespoon of olive oil.
    Peel and cut the rest of the ingredients while the onion turns soft and a little bit gold.
  • Add the rest of the vegetables and the water to the pot and let it simmer for 20 minutes. Add salt, pepper and nutmeg.
  • Add gorgonzola and blend all the ingredients until you get a creamy soup. Reserve.
  • Mushroom filling
  • Heat 1 tablespoon oil in a medium-size pan and sauté the onion and the garlic.
    Add flour, stir and cook for 1 minute.
  • Chop mushrooms, add and stir. Add wine and water. Stir and cook for 30 minutes until the mushrooms are soft and the sauce gets a bit thick. Add parsley and set aside.
  • Asparagus
  • Heat 1 teaspoon olive oil in a large pan over high heat. Place asparagus in the pan, roast from all sides. It will take about 2 minutes. Transfer to a plate.
    Take a sharp knife and open each asparagus lengthwise. Do not cut them fully, they need to look like a canoe.
  • Take a large flat plate. Place a large scoop of the green sauce on the base.
    Place an asparagus and fill it with the mushroom filling.
    Repeat the process with the remaining asparagus. I served 3 asparagus per person.
  • Serve hot and enjoy it!

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