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Make halve a broth with leeks, white wine, carrots cut into slices. Bake for 20 minutes.

Peel the asparagus. Heat Place in a pan and generously with salt, add the broth, chopped mushrooms, lemon juice, orange zest and a few drops of natural orange flavor.
When the asparagus is cooked, remove, add the cornflour with a little water mixed, cook for a few minutes to let thicken the sauce.

Turn off the heat, add the cream and put the asparagus and carrots possibly, to get them back up to temperature. Pour it up.

Ingredients:

• 10 white asparagus
• 10 green asparagus
• 1 leek
• 2 carrots
• 1 Mushroom Paris
• Peel of an orange
• Natural orange flavor
• 1 glass of white wine
• 15 cl cream plants
• a coffee cup cornstarch
• Juice of 1/2 lemon
• Olive oil
• Salt and pepper

Total time: Preparation + cooking time: 50 minutes
Yield: 4 people