Summary

Ingredients

• 1 kg asparagus, white, fresh
• 100 g butter, cold, if possible sweet cream butter
• 40 ml white wine
• 1 tablespoon crème fraîche
• 50 ml cream
• 400 g veal fillet (s)
• 2 sprigs thyme
• 1 sprig rosemary
• 2 tablespoon olive oil
• 100 g morels, fresh or dried, then only 35
• 1 tablespoon butter
• salt and pepper
• 1 liter water
• 1 handful herbs (spring herbs your choice), without stems, roughly chopped
• 4 potato (s) (spring potatoes), new harvest, possibly

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Instructions

1. Wash and peel the asparagus and cut the ends 1 cm long. Let the peel simmer in the water for 15 minutes, strain and collect the asparagus stock. Throw away the pods.
2. Sort out 2 sticks, quarter and sweat in 1 tablespoon of butter, not too hot. After 2 minutes pour in the wine and 100 ml asparagus stock. Cook uncovered until soft in 10 - 12 minutes. The liquid should be reduced by at least 1/3. Add the crème fraîche and cream, let it boil down again briefly and then puree with the hand blender. Finally, season with salt and pepper and set aside.
3. Lightly heat the olive oil in a pan, toss the thyme and rosemary in it for 2 minutes, then carefully sear the fillet on all sides for 4 - 5 minutes. Salt, pepper and place with the pan in the oven preheated to 120 ° C for 20-25 minutes, depending on the thickness, turn several times. Take out of the pan, wrap in aluminum and let rest for 5 minutes in the now switched off, open oven.
4. During this time, cook the asparagus in the remaining, now lightly salted, asparagus stock for 10 minutes until crisp. At the same time, clean the morels (fresh ones are cut on the stalk) very carefully in lukewarm water, pat dry and, if necessary, dry in a salad spinner. If you can`t get fresh morels, soak the dried ones in lukewarm water for 30 minutes and then dry them. Briefly sauté in the butter, season with salt and pepper.
5. Divide the drained asparagus into 3 - 4 pieces and mix with the morels, then distribute on plates. Warm up the already prepared sauce quickly, whip it up with the hand blender until frothy and no longer boil in the cold butter with the blender, season again and distribute in portions over the asparagus-morel vegetables.
6. Cut the fillet into 4 slices and place the two outer ends on top with the pink side up. The two middle discs are finally pink on both sides. Garnish with spring herbs if you like.
7. Anyone who increases or doubles all quantities by a little more than half will get a main course. I also recommend an eighth spring potato per serving, also cooked in asparagus stock, but 3 - 4 minutes longer than the asparagus itself.