Sauted asparagus, potatoes and smartco

Ingredients:

30 g dried morels

1 kg the white asparagus

2 tsp. sugar

800 g young potatoes

4 tbsp. shallot chopped

60 g butter

2 tbsp. brandy

2 tbsp. wheat flour
what kind of flour should I choose? we'll show

5 tbsp. dry white wine

150 g cream thick

1 tbsp. chervil chopped

2 tbsp. parsley chopped

ground black pepper, nutmeg, salt to taste

Mushrooms soak in 1 Cup of warm water. Asparagus, pour 2 liters of boiling water, add salt and sugar, bring to a boil. Remove from heat and leave the asparagus in water for 15 minutes. Then the asparagus dry.

The potatoes with the peel cut into slices with a thickness of 3-4 mm and cook in salted water for 6-8 minutes, drain in a colander.

Smocky press, rinse, strain the infusion. Saute the onion with the mushrooms into pieces of butter, season with salt and pepper, pour in the cognac.

Flour spasseruyte the remaining butter, slightly cool and pour in the wine, 150 g of mushroom extract, 500 g of broth from asparagus and cream. Cook, stirring occasionally, until the sauce is boiled down to 1/3 of its volume. Put the mushrooms, chervil and parsley. Salt and pepper and add the nutmeg.

In a greased form lay rows of asparagus and potatoes, pour the sauce on top and bake at 180 C for 30-40 minutes.

When serving, sprinkle the casserole with parsley.