Asparagus With Creamy Mushrooms

• 250 grams Asparagus
• 250 grams Mushrooms
• 12 Peeled Water Chestnuts
• 3 tbsp. Spring Onion (chopped)
• 1 tsp. Ginger (grated)
• Herbs (chopped - for garnish)
• Salt (to taste)
• Black Pepper (to taste)
• 2 tsp. Butter
• 2 tbsp. Cream
• 100 ml Milk
• 1/2 tbsp. Soy Sauce
• 2 tbsp. Water

1. Cut the asparagus into 1" pieces. Slice the water chestnuts.
2. Heat oil in a heavy based pot. Add the ginger and spring onions and fry for 1 minute.
3. Add in the asparagus and water chestnuts. Stir; and fry for 2 minutes. Add in the soy sauce, water and seasoning. Mix and let it cook for about 4 minutes or until the asparagus is tender.
4. Place the mushrooms in an ovenproof dish or pan. Place a dot of butter inside each cap. Pour on the milk and cream. And season. Seal on the lid and cook on a gentle flame for about 8 minutes.
5. Serve with the asparagus and bread croutes.

mushrooms, water, spring onion, ginger, herbs, salt, black pepper, butter, cream, milk, soy sauce, water

Taken from www.epicurious.com/recipes/member/views/asparagus-with-creamy-mushrooms-1202850 (may not work)