John Myers
Asparagus with Morel Sauce
The perfect asparagus with morel sauce recipe with a picture and simple step-by-step instructions.
- 20 g Dried morels
- 500 g Fresh asparagus
- Salt
- 0,5 tsp Sugar
- 125 ml Water
- 1 Onion red
- 1 Clove of garlic
- 25 g Butter
- 125 g Cream 30% fat
- 2 Stems Fresh coriander
- Soak the morels in 125 ml for about 2 hours. In the meantime, peel the asparagus, cut the ends and cook the stalks in boiling salted water with sugar and about 5 g butter until firm to the bite.
- Drain the morels, squeeze them out and cut into thin strips. Finely chop the onion and garlic. Heat the remaining butter in a pan, sauté the onions and garlic. Add the morels and stew for 3 minutes. Add the cream and 2 tablespoons of asparagus stock and bring to the boil. Season to taste and sprinkle with coriander and serve with the asparagus.
Facebook Comments