Morilles-braisées-asperges-printanières Chef Morel

Braised morels & spring asparagus

 Ingredients for 4 persons :

  • 60 Gr of dried morels - On sale here -
  • 1/2 red onion cut into thin strips
  • 500 gr of green asparagus
  • Soft butter
  • 2 tablespoons of lemon juice 
  • 1 teaspoon lemon zest
  • ¼ cup torn or roughly chopped fresh dill, tarragon, lovage or chervil, plus a few whole leaves
  • Salt and pepper from the mill

Recipe :

1. In a container, rehydrate the morels in lukewarm water for 1h30, drain them gently.

2. Melt 2 knobs of butter in a large skillet over medium-high heat. Add the morels and red onion; Season with salt and pepper. Brew everything together for about 6 minutes or until the morels are lightly browned and the onion is slightly melted. Keep warm, the rest of the recipe will take 5 minutes.

3. Melt 5 knobs of butter in a large frying pan; add the asparagus in a single layer and season with salt and pepper. Add ½ cup water, cover and bring to a boil. Cook for about 3 minutes or until the asparagus is tender and still green.

4. Remove the asparagus from the pan and set aside on a plate.

5. Increase heat to high; let the cooking juices simmer briskly for about 1 minute or until reduced. Add the lemon zest and juice. Turn off the heat; stir in the herbs.

6. Arrange the asparagus on plates. Place the morels alongside and a few morels and the red onion on the asparagus, as well as the herb cooking juice. Arrange a few leaves of fresh herbs on top.

6.  This dish is ideal as a spring starter.

Enjoy your food !

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