← All recipes

🍽️ Black Asparagus with Morel Mushroom Sauce

343 kcal · 30 min · 4 servings

Ingredients

• 30 g dried morel
• 800 g black salsify
• salt
• 1 splash lemon juice
• 1 shallot
• 1 clove garlic
• 2 tbsp olive oil
• 4 egg yolks
• 1 tbsp freshly chopped parsley
• 150 ml whipping cream (at least 30% fat content)
• pepper (from the mill)
• 30 g butter

Instructions

1. 1. Soak the dried morels in warm water.
2. 2. Wash the black asparagus thoroughly.
3. 3. Peel the black asparagus.
4. 4. Cut the black asparagus into pieces about 4 cm long.
5. 5. Bring water with salt and a splash of lemon juice to a boil.
6. 6. Cook the black asparagus in it for approx. 15 minutes until tender but firm.
7. 7. Peel the shallot and the garlic.
8. 8. Finely chop the shallot and the garlic.
9. 9. Drain the morels.
10. 10. Roughly chop the morels.
11. 11. Heat the oil in a pan.
12. 12. Sauté the shallots and the morels until soft.
13. 13. Fill a bowl with hot, but not boiling water.
14. 14. Whisk the egg yolks over the water bath until frothy.
15. 15. Remove the bowl from the heat.
16. 16. Fold in the sautéed shallots and morels into the egg mixture.
17. 17. Freshly chop the parsley.
18. 18. Stir the chopped parsley into the egg mixture.
19. 19. Whip the cream until stiff.
20. 20. Fold in the whipped cream gradually into the egg mixture.
21. 21. Season the sauce with salt and pepper.
22. 22. Taste the sauce and adjust seasoning.
23. 23. Remove the black asparagus from the water using a slotted spoon.
24. 24. Let the black asparagus drain well.
25. 25. Melt the butter in a pan.
26. 26. Warm the black asparagus in the melted butter.

Nutrition per serving

• kcal: 343
• Protein: 8 g · Fett/Fat: 32 g · Carbs: 6 g