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.