Summary

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

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Instructions

1. 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.
2. Clean the morels, wash them briefly and let them drain.
3. 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.
4. 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.