Asparagus with Creamy Mushroom

Ingredients:

* 250 grams of Asparagus
* 250 grams of Mushrooms
* 12 Peeled Water Chestnuts
* 3 tbsp. of Spring Onion (chopped)
* 1 tsp. Ginger (Adrak) (grated)
* Herbs (chopped – for garnish)
* Salt (to taste)
* Black Pepper (Pisi Kaali Mirch) (freshly ground – to taste)
* 2 tsp. of Butter
* 2 tbsp. of Cream
* 100 ml of Milk
* ½ tbsp. Soy Sauce
* 2 tbsp. Water

Methods:

1. Cut the asparagus into 1″ pieces. Slice the water chestnuts.

2. Heat oil in a heavy based pot. Add the ginger and spring onions and fry for 1 minute.

3. Add in the asparagus and water chestnuts. Stir; and fry for 2 minutes. Add in the soy sauce, water and seasoning. Mix and let it cook for about 4 minutes or until the asparagus is tender.

4. Place the mushrooms in an oven proof dish or pan. Place a dot of butter inside each cap. Pour on the milk and cream. And season. Seal on the lid and cook on a gentle flame for about 8 minutes.

5. Serve with the asparagus and bread croutes.

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