Asparagus with Morels
Asparagus with morels is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 kg white asparagus
- 2 tsp butter
- 400 g fresh banded pasta
- 25 g dried morel mushrooms
- 30 g Butter
- 250 g heavy cream
- 1 tbsp Marsala wine
- Salt
- black pepper (freshly ground)
- 0.5 lemon (juiced)
- caper blossoms: nasturtium flowers
- parsley
- chervil
Instructions
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1.
Soak the dried morels in lukewarm water for 30 minutes.
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2.
Wash the asparagus, peel off the greenish outer layer, trim the ends and cook in boiling salted water with 2 tsp butter for about 18 minutes; remove and keep warm covered with a kitchen towel.
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3.
Rinse each morel thoroughly under running water to remove any sand. Split large morels in half or quarters. Heat butter in a large pan and add the morels. Simmer for 10 minutes. Strain the soaking liquid through a fine sieve, pour it into the pan and reduce to one‑quarter of its volume. Gradually add cream and Marsala wine, letting it simmer for about 5 minutes until the sauce thickens slightly. Season with salt, pepper and lemon juice.
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4.
Serve by arranging the asparagus on plates topped with the morel sauce, garnishing with caper blossoms, parsley or chervil as desired.
