Asparagus Spears with Mushroom Vegetable Sauce

Look forward to this fine asparagus recipe:

1. rinse the asparagus spears, peel them extensively and cut the ends into small pieces. Cook in enough boiling salted water with sugar, butter and juice of one lemon for 12-15 min. at low temperature.

For the sauce, rinse and clean the spring onions. Cut the white into small cubes, the green into fine rings.

Remove peel from carrots and celery and cut into fine sticks or shave.

4. clean mushrooms and also cut into small pieces.

Heat butter in a saucepan, add vegetables, mushrooms and onions (except for the green onion rings) and sauté briefly. Pour wine and clear soup, bring to a boil and cook for 5 min. Add crème fraîche and whipped cream and simmer gently for another 5 min. Season with salt and pepper and finally mix in the onion greens.

Finely chop the basil leaves and mix with the sauce.

Drain the asparagus spears and arrange on plates with the mushroom-vegetable sauce.

Serve with salted or boiled, peeled potatoes.

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