INGREDIENTS

INSTRUCTIONS

Preheat the oven to 200C/400F/gas 6.  To make the baskets, brush the
pastry squares on one side with the egg  mixture. Using a sharp knife
make cuts 2.5cm in from the edge of a  square, stopping 3cm short of
two opposing corners. Bring one cut  edge over and place along the
opposite inside corner of the square,  then repeat with the other side.
Brush the unglazed edges with the  egg yolk mixture.  Bake for about 15
minutes or until puffed and golden. Poke the middle  of the baskets
down with the end of a wooden spoon to make plenty of  room for the
filling.  Meanwhile, heat the butter in a wok or frying pan and stir
fry the  mushrooms with the garlic and parsley until tender. Season
with salt  and pepper.  Cut the tips from the asparagus and boil in
salted water for 2-3  minutes until just tender, then drain.  Boil the
remainder of the stem portions in another pan of salted  water for 6-7
minutes or until really tender, then liquidise with the  cream,
seasoning with salt and pepper. Return the sauce to the pan  and
reheat.  To serve, arrange the baskets, filled with mushrooms on warmed
plates,  surround with the sauce and four asparagus tips.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“For those who trust in God, there is always HOPE!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 112
Calories From Fat: 98
Total Fat: 11.2g
Cholesterol: 56.9mg
Sodium: 120.9mg
Potassium: 120.8mg
Carbohydrates: 2.2g
Fiber: 1.4g
Sugar: <1g
Protein: 2.1g