White asparagus stuffed with mushrooms, if you try them you will not eat asparagus any other way.
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
Course: lunch, dinnerDifficulty: easy2
servings50
minutesIngredients
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!
