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Asparagus in Morel Cream
Asperges à la Crème de Morilles
A Recipe From: Dordogne
This recipe combines two of the tastiest Spring ingredients.

Skill Level: Easy
Serves: 4

Directions
Soak dried morels in warm water for an hour. Lift the mushrooms out of the water, leaving all grit behind, and drain them on a paper towel. Cook the asparagus in salted boiling water for 7-8 minutes. Transfer them to a pot a ice cold water. When they are cold, drain on paper towels. In a skillet over medium-low heat, melt 1 tbsp of butter; sweat the shallots for a couple of minutes; add the morels and cook 5 minutes. Pour the cream into the pan and reduce until the sauce coats a wooden spoon. Add salt and pepper to taste. Melt the remaining butter in a frying pan and warm up the asparagus. Set 5 asparagus each on 4 warmed plates and top with morels and cream sauce.

Sylvaine's tips
This side dish pairs very well with poached eggs, a grilled veal chop or turkey cutlets.

Recipe Contributed By
Joie de Vivre

Recipe Category: Vegetables


Ingredients
1/2 oz dried morels Available Online
Coarse salt
20 green asparagus
2 shallots, peeled and thinly sliced
2 tbsp butter
1/2 cup whipping cream
Salt and pepper


Wine Pairings

wine Vouvray

wine Chenin blanc



Items Available For This Recipe



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