Asparagus Wrapped in Puff Pastry with Morel Sauce

Ingredients

• 1 kg asparagus
• 1 tsp salt
• 1 tsp sugar
• 2 shallots
• 200 g morels
• 2 tbsp butter
• 2 tbsp flour
• 300 ml Vegetable broth
• Salt
• Pepper (freshly ground)
• 400 g puff pastry
• 2 egg yolks
• 150 ml whipping cream

Instructions

1. 1.

   Peel the asparagus, trim the woody ends and cook the spears in salted water with sugar for about 10 minutes until very firm.

2. 2.

   Drain and let cool.

3. 3.

   Preheat the oven to 200°C fan.

4. 4.

   For the sauce, peel and finely dice the shallots. Clean and roughly chop the morels. Sauté the shallots and morels in hot butter until golden brown, then dust with flour. Deglaze with broth and simmer until slightly thickened. Season with salt and pepper. Roll out the puff pastry into 4 rectangles (about 20x12 cm) and place the asparagus spears on them. Season with salt and pepper. Distribute some morels in the middle (not too much sauce) and roll the pastry into a log. Pinch the ends like a candy and press the edges well, optionally brushing with a little water. Place on a parchment-lined baking tray and brush with egg yolks. Bake in the oven for about 25 minutes until golden brown.

5. 5.

   Meanwhile, if desired, add more broth and cream to the sauce, bring to a boil and taste. Serve the asparagus parcels separately.