Asparagus with Morels with Cream Sauce
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
2
- Ingredients
- 1 kilogram white Asparagus
- 20 grams Dried Morel
- 200 grams Whipped cream
- salt
- freshly ground peppers
- 2 Tbsps butter
- 1 pinch sugar
- Chives (for garnish)
Preparation steps
1.
Soak morels in warm water, covered, about 1 hour. Strain soaking liquid through a sieve lined with a coffee filter. Reserve liquid. Rinse morels under running water to remove grit. Pat dry with a kitchen towel. Rinse, peel and cook asparagus in a pot of boiling water with butter and sugar, about 15 minutes. Drain well.
2.
Meanwhile, sauté morels in melted butter, 3-4 minutes. Season with salt and pepper.
3.
Heat cream in a pot, let simmer slightly and stir in 3 tablespoons reserved mushroom soaking liquid. Season with salt and pepper and whisk until frothy. Divide morels and asparagus among plates, and top with cream sauce.
