Asparagus Pan

Peel the lower third of the green asparagus and the white asparagus completely. Cut off the ends and cut the spears slightly diagonally into 2-3 cm long pieces. Fry the white asparagus in a hot pan in ⅔ of the oil for 4-5 minutes until golden brown. Sprinkle with the sugar. Deglaze with the broth and mix in the green asparagus. Season with lemon juice, salt and pepper, put the lid on and cook for 6-8 minutes.

Meanwhile, clean the mushrooms and cut into slices. Peel and finely dice the shallot. Sauté with the bacon in the remaining oil in another hot pan for 2-3 minutes. Add the porcini mushrooms and sauté for another 2-3 minutes until golden brown. Season with salt and pepper and mix with the asparagus. Season to taste and serve sprinkled with parsley.