Asparagus with Morels

Ingredients

• 1 kg white asparagus tips
• 20 g dried morel mushrooms
• 200 g whipping cream
• Salt
• Pepper (freshly ground)
• 1 tbsp butter
• a pinch of sugar
• chives (for garnish)

Instructions

1. 1.

   Soak the morels in lukewarm water for 1 hour, strain through a filter bag and reserve the soaking liquid. Rinse the mushrooms again under running water and pat dry with a kitchen towel. Wash and peel the asparagus tips, then cook them in butter and sugar in boiling water for 12 minutes; drain and set aside.

2. 2.

   Heat the cream in a pot until it reduces slightly, then add 3 tbsp of mushroom soaking liquid, salt and pepper. Add the morels and asparagus tips and warm through. Spoon the asparagus ragout onto plates and garnish with chives.