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  • Asparagus And Wild Mushroom Casserole

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    Asparagus And Wild Mushroom Casserole
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 ounce Butter
    • 1 x Clove garlic, crushed
    • 1 Tbsp. Minced coriander
    • 1 x Glass white wine
    • 1 sm Glass sherry
    • 1/2 x Lemon, juice of
    • 3 ounce Wild mushrooms, sliced
    • 2 bn Asparagus, trimmed
    • 2 fl ounce Double cream
    • 1 pch paprika Cous-cous, (1 ounce per person)
    • 4 x Tomatoes, seeded and diced
    • 1 bn Chives, snipped
    • 2 pt Vegetable stock

    Directions

    1. Place the cous-cous in a bowl and moisten with a little vegetable stock. Leave for about 10 min. Remove the root end of the asparagus and with the back of your knife gently scrape off all the bumpy spurs. Add in the chives to the cous-cous and mix with salt and pepper. Place into a mould and cover with tin foil, then put this in a pan containing 2" water.
    2. To a frying pan, add in 1 c. water, the wine, sherry, asparagus, lemon juice and parsley. Add in the mushrooms and fry for about 3 min.
    3. Remove all the ingredients, leaving just the liquid. Reduce this liquid and add in the cream. Using a whisk, add in the butter, whisking continuously till the butter has melted. Place all the ingredients back into the sauce to hot thoroughly.
    4. Serve by tipping out the cous-cous and placing the asparagus and mushroom casserole on the plate next to it. Garnish with minced tomatoes and a healthy pinch of paprika.

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