Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g asparaus, white
- 500 g asparaus, reen
- 2 ½ dl chicken broth
- 150 g morels, fresh
- 1 teaspoon powdered sugar
- 20 g butter
- 4 tablespoon sherry
- 50 g butter, ice cold
- Lemon juice
- salt
- Cayenne pepper
- parsley
Print Recipe
Pin Recipe Instructions
- Peel the asparagus, only the lower third of the greens. Cut off the ends and cut into oblique pieces approx. 3 cm long. Cook a stock from the washed peels and the asparagus ends as well as the chicken broth.
- Clean the morels, wash them briefly and let them drain.
- Caramelize the powdered sugar over low heat, add the asparagus and add the butter. Deglaze with 2 tablespoon asparagus stock and cook until al dente.
- Add the morels, deglaze with sherry and approx. 2 tablespoons asparagus stock, bring to the boil briefly, then remove from the fire. Mix in the ice-cold butter in flakes. Season with lemon juice, salt and cayenne pepper and sprinkle with parsley.
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