Calf Head with Green Asparagus

Ingredients

• 700 g Calf head (prepared by butcher)
• 1 l Calf stock
• 1 l water
• 1 carrot (cut small)
• 0.25 celery root (cut small)
• 1 stalk leek (sliced into rings)
• 1 onion (halved)
• 250 g double cream fresh cheese
• Chervil (1 tbsp, chopped)
• Parsley (1 tbsp, chopped)
• 200 g puff pastry
• egg yolk (for brushing)
• 1 kg green asparagus
• 30 medium Morels (soaked in warm water for 1 hour)
• 2 shallots (finely chopped)
• chervil (for garnish)

Instructions

1. 1.

   Bring calf stock, calf head, water and vegetables to a boil, season with salt and pepper, and simmer gently for about 3 hours. Add water if too much liquid evaporates. The calf head should be tender; keep the broth warm.

2. 2.

   For the sauce, reduce 500 ml of strained broth with double cream until half its volume. Add parsley and chervil. Puree the sauce and season with salt and pepper.

3. 3.

   Cut puff pastry into four rectangles. Brush with egg yolk.

4. 4.

   Peel the lower third of each asparagus spear and trim ends. Cook asparagus in boiling salted water for about 8 minutes.

5. 5.

   Bake puff pastry pockets in a preheated oven at 220°C for 25 minutes.

6. 6.

   Sauté shallots, add morels and cook briefly to soften. Season.

7. 7.

   On warmed plates, create a sauce mirror. Arrange asparagus, morels, calf head and puff pastry on top. Garnish with chervil and serve.