Mushrooms in asparagus sauce

  • Add the glass of white wine to the meat stock.
  • Bring to the boil, add the cleaned and sliced mushrooms, cook for 20 minutes, then drain.
  • Separately, boil the asparagus in water acidulated with lemon juice and drain.
  • Prepare mayonnaise with egg, oil, lemon juice, salt and pepper.
  • Add the asparagus to the mayonnaise.
  • Cover the mushrooms with the sauce and serve hot.


  • 500 g mixed mushrooms (mushroom poker)
  • 350 g asparagus
  • 1 glass of dry white wine
  • meat stock
  • 1 egg yolk
  • lemon juice
  • oil, salt and pepper to taste.