Asparagus And Wild Mushroom Casserole Recipe
Servings: 1
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
- 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.
- 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.
- 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.
- 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.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1823g | |
| Calories 1198 | |
| Calories from Fat 724 | 60% |
| Total Fat 82.45g | 103% |
| Saturated Fat 51.11g | 204% |
| Trans Fat 0.0g | |
| Cholesterol 222mg | 74% |
| Sodium 4312mg | 180% |
| Potassium 1560mg | 45% |
| Total Carbs 59.02g | 16% |
| Dietary Fiber 11.8g | 39% |
| Sugars 26.83g | 18% |
| Protein 11.87g | 19% |
