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This recipe for roasted asparagus includes sliced mushrooms. Garlic and extra-virgin olive oil flavor the vegetables, along with basic seasonings. Use sliced button or crimini mushrooms or use a wild mushroom assortment with the asparagus.
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Composition Sig's Green Asparagus and Creamy Garlic Mushroom Stack with Feta:
- Give 4 slice of soda or rye bread toasted
- Need 1 for tin green asparagus, drain but reserve liquid
- Make ready 250 grams of chestnut mushrooms
- You need 75 ml crème fraîche
- Provide 2 clove for garlic crushed
- Need 1 tsp heaped paprika
- Need 50 grams for butter
- Require 50 grams - plain flour
- Give 1 pinch of salt
- You need 125 grams for feta cheese ,crumbled
Remove the asparagus from hot water and dip into a bowl of iced water.. Pearled Barley Sauteed with Morels, Green Asparagus, and Wild GarlicOn dine chez Nanou. Bacon Wrapped Asparagus - Simple but impossible to stop In a medium bowl, mix the spinach, feta cheese, garlic, and parsley. In a non-stick baking baking sheet with sides, toss the asparagus and mushrooms with the oil and season with salt and pepper.
Sig's Green Asparagus and Creamy Garlic Mushroom Stack with Feta process:
- Toast the round soda or rye bread. Arrange two slices toast for each person on a plate.Heat but just melt butter and add chopped garlic, when garlic is soft, do not let fry, add the flour ,then a little of asparagus water from can ,a little at a time, stirring all the time until sauce is thickened and not to runny. In the microwave or in a pot with a little boiled still hot water heat through the asparagus only. The asparagus does not need cooking, as they come from a can. To the sauce add the crème fraîche ,salt and the mushrooms, season with paprika and reduce sauce down .until thick and creamy.
- Arrange asparagus in double layer over toast then top with the mushroom sauce and finish with crumbled feta
- this dish is my creation
Spread the vegetables in a single layer. Place vegetables on a serving platter. While the veggies are cooking, whisk the eggs, then fold in the cubed feta. When the veggies are ready, pour the egg-cheese mixture over top of the vegetables. Simply chop up some onions, garlic, and asparagus and heat them in a large pot with a little bit of oil (just enough to make them not stick to the pan).
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