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Source: adapted from Françoise Bernard and Alain Ducasse, La Bonne Cuisine, 1999, page 169. asperges vertes rôties aux morilles
20 min | SERVES 2
2 tablespoons butter
1 large shallot, finely minced
16 g dried morels, soaked, cut into 1/2 inch pieces
1 large garlic clove, minced
2 cups chicken stock
salt & freshly ground black pepper
3/4 lb asparagus spears, trimmed and peeled, see note
15 g freshly grated parmigiano-reggiano cheese
1. You want FAT tips, not skinny ones.
2. In a sauce pan, melt 1 tablespoon butter then saute the shallots over medium heat. Add mushrooms and garlic. Mix
well. Add stock and turn heat to high. Cook until the liquid is almost gone. Salt and pepper to taste. Set aside.
3. 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.
4. In a sauté pan large enough to cook the asparagus in a single layer, melt 1 tablespoon butter over high heat. Add
asparagus, reduce to medium, and cook until asparagus is heated through and starts to brown. Be careful not to break any of
the asparagus tips.
5. Warm the mushroom sauce.
6. Arrange asparagus on serving plates. Divide sauce among plates. Sprinkle cheese on top and serve immediately.
7. Time varies depending on stove, cookware and items so it is a guess here.
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