Roasted Green Asparagus With Morel Mushrooms

Course:

Appetizer

Practical information

Prep time

30 min
Cooking

20 min
Ready in

50 min

Difficulty
Price

Recipe
Comments (0)

The original recipe used 150 grams (about 1/3 pound) of fresh morel mushrooms. The mushrooms were removed from the sauce after about 15 minutes of cooking and added back at the end. It’s rare that I can find fresh morels in my local market so I’ve substituted the dried variety. There are less dried mushrooms used in proportion to the asparagus than the fresh because the higher proportion turned out to be a bit too rich.

Recipe's Ingredients

2 tablespoons butter
1 large shallot, finely minced
1 large clove garlic, minced
salt and freshly ground pepper

15 g dried morel mushrooms, soaked, cut into 1/2 inch pieces
300 g fat asparagus tips, trimmed and peeled
15 g freshly grated parmesano-regianno cheese
500 ml chicken stock

Recipe preparation steps
1

In a sauce pan, melt 1 tablespoon butter. Sweat shallots over medium heat. Add mushrooms and garlic. Mix well. Add stock and turn heat to high. Reduce until almost dry. Salt and pepper to taste. Set aside.
2

Blanch asparagus in salted water for about 6 minutes until cooked but not tender. Cool in ice water and drain on paper towels. Set aside.
3

In a sauté pan large enough to cook the asparagus in a single layer, melt 1 tablespoon butter over high heat. Add asparagus, lower heat to medium, and cook until asparagus is heated through and starts to brown. Be careful not to break any of the asparagus tips.
4

Re-heat the mushroom sauce.
5

Arrange asparagus on serving plates. Divide sauce among plates. Sprinkle cheese on top and serve immediately.
Ready !