Ingredients for 2 people:
100g of button mushrooms - 20g of butter - 450g of frozen cauliflower rice (Delhaize) or fresh cauliflower rice - 100ml of soy cream - 100g of grated parmesan cheese -100ml of vegetable stock, preferably homemade - 1 bunch of green asparagus
Fry the mushrooms in olive oil until the cooking juices evaporate. Put the asparagus in a dish in the oven at 180°C, add a dash of olive oil. Cooking time will depend on the size of the asparagus and your preference of consistency. Cut the asparagus into slices of a few cm. Melt the butter and add the cauliflower. Sauté for a few minutes, add the broth, and simmer until the broth is absorbed. Add the cream, parmesan, asparagus, salt and pepper, mushrooms and simmer until you have the right consistency. Do not hesitate to adjust the cream and parmesan according to your taste. Sprinkle with parsley and parmesan and serve with a green salad. You can of course replace the soy cream by fresh cream (the photo below is of the non vegetarian dish).
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