Ingredients
40 small oyster mushrooms
24 asparaguses
4 medium sized potatoes
100ml cooking cream
Butter
Salt, pepper

Preparation
Peel the asparaguses, cut off their tops (around 6 cm); the stalks will be used for the velouté, and should be coarsely chopped.
Peel the potatoes and cut them into 1cm cubes; clean the mushrooms and cut them into strips.
In a saucepan, place the asparagus stalks, potatoes and any unpresentable oyster mushrooms.
Cover with water (around 1/4L per person), lightly salt, bring to a boil and cook for 15 min.
8 min into the cooking, add the asparagus heads to the saucepan.
After 7 min, remove them and plunge them into cold water.
Set aside on a paper towel to dry.
Place the rest of the saucepan mixture into a food processor and blend until a smooth mixture is obtained.
Mix in 100ml of cream, then place the mixture back into the saucepan on a low heat.
On a hot buttered skillet, cook the oyster mushrooms.
After 10 min, after cooking is almost complete, add the asparagus heads.