Peel the asparagus and cut off the woody ends. Sweeten 800 ml salt water with 2 teaspoons of sugar and bring to the boil. Boil the asparagus shells in it for about 10 minutes. Cut asparagus into 3-4 cm pieces. Clean the broccoli, cut into florets from the stalk and wash them
Pour the stock through a sieve and bring to the boil. Cook the asparagus pieces in the asparagus stock for 6-8 minutes, after about 3 minutes add broccoli. Remove vegetables from the stock with a skimmer
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Wash the meat, dab dry and cut into strips. Peel and chop onions
Heat 2 tablespoons of oil in a frying pan and fry the meat for about 10 minutes. Season with salt and pepper. Add onions after about 5 minutes. Dust with flour. Measure 400 ml asparagus stock. Add asparagus stock and 100 ml milk to the ragout and bring to the boil
Bring the rest of the milk to the boil. Drain the potatoes. Add milk and mash potatoes. Season to taste with salt and nutmeg
Clean and clean the mushrooms and cut them into thin slices. Heat 2 tablespoons of oil in a frying pan and fry the mushrooms in 2 portions until crispy. Wash the chives, shake dry and cut into small rolls, except for a little garnish
Add the broccoli and asparagus to the sauce and heat for about 2 minutes in the sauce. Season to taste with salt and pepper. Arrange with mashed potatoes and sprinkle with chives and mushrooms