Breaded mushrooms with chive sauce

Preparation:

chive sauce:

1. Finely chop the chives and mix with sour cream.
2. Season with salt and pepper.

Asparagus:

1. Cut off tips, peel asparagus (green asparagus can be used without peeling).
2. Boil the water in a large saucepan, add a little salt.
3. Boil the asparagus briefly, then simmer for another 10 minutes.

Oyster Mushrooms:

1. Mix flour and breadcrumbs. whisk eggs.
2. First dip the mushrooms in the eggs, then turn them in the flour-crushed mixture.
3. Heat the oil in a pan and fry the breaded mushrooms until golden brown.

arrange: Serve everything together on a plate and enjoy.

Tip: This combination of crispy oyster mushrooms and fresh asparagus is perfect as a light lunch or dinner. For extra aroma, some lemon juice can be dripped over the mushrooms.