Asparagus and Morel Ragout
Ingredients
- Ingredients
- 25 grams Dried Morel
- 1 Tbsp butter
- 800 grams white Asparagus
- ½ tsp sugar
- 1 tsp salt
- 1 tsp lemon juice
- 200 grams green Peas
- 200 grams Whipped cream
- salt
- fresh peppers
- Chives (for garnish)
Preparation steps
Cover the morels with warm water and let soak for 1 hour.
Pour the soaking water through a sieve and store. Rinse the morels again under running water and pat dry well.
Heat the butter, cook morels for 2–3 minutes and set aside.
Bring water in a pot to boil and add sugar, salt and lemon juice.
Peel the asparagus, cut off ends and chop into 4 cm (approximately 1 1/2-inch) long pieces.
Put the asparagus into the boiling water, cook for 3 minutes, then add the peas and let cook for about 4 minutes until vegetables are cooked but still have a bite. Drain the vegetables, rinse briefly in cold water and dry well.
Pour the cream into a saucepan, let simmer and season with salt and pepper.
Add the morels, asparagus and peas and heat. Distribute asparagus ragout on plates and garnish with chives.
