- a little pepper
- 0.5 tsp. salt
- 1 tbsp. butter
- 2 tbsp. dry white vermouth (e.g. Noilly Prat)
- 2.5 dl single cream
- 0.5 bunch chives
- 3 shallot
- 40 g dried morel mushroom caps
- 600 g white asparagus tips
Soften the morel caps, wash well, drain and halve the larger ones lengthways. Thinly slice the shallots, halve the asparagus tips lengthways, cut diagonally into 2 cm long pieces.
Heat the butter in a pan, sauté the shallot and morels for about 3 mins. Add the asparagus, season, cover and cook on a low heat for approx. 5 mins.
Pour in the half cream then simmer, uncovered, for approx. 5 mins. Roughly chop the chives and add along with the Vermouth, mix.
- Vegetable Dishes
- 25 mins Preparation/cooking time: ca. 25m
- Servings For 4 people
- Nutrition 282 Kcal