Grilled wild asparagus with cream of mushroom soup and poached egg

For the mushroom cream we sauté an onion and once it is golden brown we add the mushrooms. When the mushrooms are browned, add a cup of vegetable broth and let stand for a couple of minutes. Blend and add water (hot is better) until it has the desired texture. (My advice is to make the cream with a whole onion and a whole package of mushrooms so we can use it for other recipes).

Cook the egg 4-5 minutes in boiling water and immediately put it in a glass with cold water, preferably with ice.

Put the asparagus in a pan with a drizzle of oil and cook over medium-high heat for about 10 minutes.

Place the browned asparagus, a couple of spoonfuls of cream of mushroom soup and the halved egg on top and enjoy 😊.