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🍽️ Asparagus with Morels

786 kcal · 30 min · 4 servings

Ingredients

• 2 kg white asparagus
• 2 tsp butter
• 400 g fresh ribbon noodles
• 25 g dried morels
• 30 g butter
• 250 g whipping cream
• 1 tbsp Marsala
• salt
• black pepper (from the mill)
• 0.5 lemon (juiced)
• edible flowers: nasturtium
• parsley
• chervil

Instructions

1. 1. Place the dried morels in a bowl.
2. 2. Cover them with lukewarm water.
3. 3. Let the morels soak for 30 minutes.
4. 4. Wash the asparagus thoroughly under running water.
5. 5. Peel the asparagus from the bottom up to halfway.
6. 6. Cut off the tough lower ends.
7. 7. Bring water to a boil and add salt and 2 teaspoons of butter.
8. 8. Cook the asparagus for about 18 minutes.
9. 9. Remove the asparagus from the water.
10. 10. Keep it warm under a kitchen towel.
11. 11. Rinse the soaked morels individually under running water.
12. 12. Remove any sand from the crevices.
13. 13. Cut large morels in half or quarters.
14. 14. Heat butter in a large pan.
15. 15. Fry the morels in the pan for 10 minutes.
16. 16. Pour the soaking water through a fine sieve into the pan.
17. 17. Boil the liquid down until only a quarter remains.
18. 18. Stir in cream and Marsala wine.
19. 19. Let the sauce simmer for about 5 minutes.
20. 20. Season the sauce with salt, pepper, and lemon juice.
21. 21. Arrange the asparagus on plates.
22. 22. Pour the morel sauce over the asparagus.
23. 23. Garnish the dish with edible flowers as desired.
24. 24. Add fresh parsley or chervil.

Nutrition per serving

• kcal: 786
• Protein: 22 g · Fett/Fat: 46 g · Carbs: 66 g