One of the most healthy meals rich in vitamins and other necessary for the body components, is a dish of fresh asparagus with new potatoes and estrogonofe sauce. To prepare asparagus with new potatoes and estrogonofe sauce you need the following set of components:

- white asparagus (2.3 kg);

- the mustard is very hot (1 tsp);

- butter of the highest quality (1 teaspoon);

pate with mushrooms (3 teaspoons);

- sand sugar (1 pinch);

- freshly ground black pepper and salt small (at its discretion);

- yogurt is not very fatty (520 g);

- fresh tarragon;

- potatoes (1.2 kg).

Kitchen with a sharp knife clean the asparagus, and as much of the rind should be cut with stiff ends. In a saucepan large volume pour filtered water in a small quantity, boil it, add butter, salt and sugar.

Once the cream mixture comes to a boil, put into it the purified white asparagus, pan is not very tight to cover, continue cooking for another fifteen minutes. However, if shoots of asparagus are too thick, they will have to cook a little longer.

With the use of a special brush for vegetables rinse all the tubers of young potatoes very carefully. To put it in the pan then pour a small amount of water, salt it and cook at least twenty minutes, avoiding of cooking. Tarragon rinse, spread on a paper towel, thoroughly dry, then a large kitchen knife to chop very finely.

Not very fat yogurt mixed with mustard, pate with mushrooms, freshly ground pepper and salt. Add the chopped herbs to the mixture, season and stir again. Of the vessel where the cooked potatoes, drain all the water and boiled the tubers cool. In a colander drain boiled asparagus along with the potatoes put her on a La carte dishes, there lay astragony thick sauce.