Guest post: Asparagus with mushrooms and potato wedges

asparagus and mushrooms with potato wedges

I know I haven’t posted anything for a while – I had a big exam coming up, and spend all my days with learning and working through old exam papers. Big fun, I tell you…

But meanwhile, I received an email with the first guest post for The Uni Cookbook from Annegret from Munich! Thank you a lot for the great recipe and the lovely picture! And here we go:

For two persons, you need: 

  • 1 onion
  • 1 garlic clove
  • 500g green asparagus
  • 250g brown closed-cup mushrooms
  • 300g small potatoes (boiled)
  • sour cream
  • butter oil
  • olive oil
  • paprika
  • basil
  • marjoram
  • thyme
  • pepper
  • salt

First, dice the garlic and the onion and gently roast both in some olive oil. Slice the mushrooms and cut the asparagus in bit-sized pieces. Add them to the onion and garlic and fry it for a few minutes. Season with basil, salt and pepper and deglaze with some sour cream.

Meanwhile, peel the potatoes and cut them in quarters. Heat some butter oil in a pan and sear the potatoes in it. Season with thyme, paprika, marjoram, salt and pepper. Serve with the asparagus and mushrooms.

If you also want to guest blog on The Uni Cookbook, just drop me an e-mail at with the recipe and a picture – I’ll do the rest for you!


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