For a tasty seasonal recipe, try our asparagus in morel cream, with crisps flavoured with parmesan and Espelette pepper, for four.
For this recipe you will need:
– 1 kg white asparagus and 500 g green asparagus
– 400 g fresh morels
– 2 sliced shallots
– 40 g butter
– 4 dl double cream
– 1 dl asparagus stock (use the cooking water)
– salt and pepper
– herbs : chervil, parsley, chives
– Espelette pepper
– 60 g grated Parmesan cheese
The parmesan crisps:
Preheat your oven to 200°c and line a baking tray with baking paper. Place the parmesan cheese in large circles and place the tray in the oven. Bake the crisps for 3 minutes until golden. Set aside the crisps for the presentation.
Wash the vegetables, peel the white asparagus and cook them for 10 minutes in simmering water. After 4 minutes, add the green asparagus, which require less time to cook. Drain, then set aside
While the asparagus is cooking, prepare the morel sauce. Wash, cut and blanch the mushrooms in salted water. Drain and set aside.
Melt the butter in a pan and sweat the shallots. Then add the morels and deglaze with the asparagus stock. Reduce by half and add the cream. Leave to cook over low heat for 5 minutes and adjust the seasoning with salt and pepper.
And finally, for the presentation:
Arrange the asparagus on a plate in a play of colours, cover with morel cream, sprinkle with herbs and Espelette pepper and decorate with the parmesan crisps.
Enjoy local and seasonal flavours.
“Spring whets one’s appetite for life.” Anonymous