Asparagus, potatoes and morels in a creamy wine sauce
Ingredients
Features
Description
Boil the potatoes in their skins in salted water until half cooked (it should be soft top), then pour over cold water and peel. In a separate pan, boil the asparagus. In a skillet fry in butter chopped shallots, garlic and thyme until then, until the onion is soft. Add the wine and stir, continue to fry the onion over low heat until the liquid has evaporated by half. Then add the chicken broth in a saucepan, add the morels with the water in which they were soaked. When everything comes to a boil, reduce heat and let the dish a little put out.
Then add the potatoes and morels again bring to a boil. Now pour the wine sauce, reduce heat to low and cook the dish for a few minutes. When the potatoes are ready, add the asparagus, a little warm and seasoned the dish with grated Parmesan cheese, put on the table.
Translated by site: wday.ru
