Asparagus with Mushroom Cream Sauce

Ingredients 

• 15-18 asparagus spears
• 1 cup button mushrooms, thickly sliced
• 2 tablespoons cream
• 2 tablespoons olive oil
• 1/4 cup peeled shallots 
• 1 tablespoon butter
• 1 teaspoon whole wheat flour (atta)
• 1 tablespoon chopped garlic 
• Salt to taste
• 1/4 teaspoon mustard powder
• 1/4 teaspoon black pepper powder

Method

1. 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.
2. Heat olive oil in a non-stick pan. Chop shallots in a chopper.
3. 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.
4. Remove the asparagus from hot water and dip into a bowl of iced water.
5. Add mushrooms, salt and ¾ cup hot water to the pan and mix. Cover and cook till the mushrooms soften.
6. 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.
7. 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.
8. Arrange the asparagus on a serving plate in 3 layers.
9. Add cream to the mushroom mixture and mix well. Pour this sauce over the asparagus and serve.

Nutrition Info