White Asparagus with Morel Mushrooms
White asparagus with morel mushrooms is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg white asparagus
- 20 g dried morels
- 200 g whipping cream
- salt
- Pepper (freshly ground)
- 2 tbsp butter
- 1 pinch sugar
- chives (for garnish)
Instructions
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1.
Soak the morels in lukewarm water for 1 hour, strain the soaking liquid through a filter bag and set aside; rinse the morels again under running water. Pat them dry with a kitchen towel. Wash and peel the asparagus, then cook it in boiling water with butter and sugar for about 15 minutes, drain and let it drip well.
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2.
Meanwhile, allow the morels to drain and sauté them in hot butter for 3–4 minutes, seasoning with salt and pepper.
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3.
Heat the cream in a pot, reduce slightly, add 3 tbsp of mushroom soaking liquid, salt, and pepper, then whisk until frothy. Arrange the asparagus and morels on plates, pour the frothy mushroom sauce over them, and serve.
