Salads: Asparagus and Morel Salad

Asparagus and Morel Salad


  • salt and pepper to taste
  • a little pepper
  • 1 shallot, finely chopped
  • 1 tbsp. white wine vinegar
  • 1.5 dl vegetable bouillon
  • 1 tsp. olive oil
  • 2 tbsp. dry white vermouth (e.g. Noilly Prat)
  • 500 g white asparagus, peeled
  • 0.25 bunch flat-leaf parsley, broken into pieces
  • 100 g fresh morel mushrooms
Order the ingredients from COOP@home


Slice the asparagus into approx. 4cm lengths then cut into approx. 2mm thick slices. Combine the stock, vinegar and pepper, mix with the asparagus. Sauté the shallot and morels in oil. Add the vermouth and boil until all the liquid has evaporated. Add stock and bring to the boil. Reduce the heat, simmer for approx. 5 mins., season.


  • Salads
  • 30 mins Preparation/cooking time: ca. 30m
  • Servings For 4 people
  • Nutrition 60 Kcal