- 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.
