Asparagus tip ragout with morels

Asparagus tip ragout with morels

Total: 25 Min. | Active: 25 Min.
gluten-free, Low Carb
Nutritional value / people: 282 kcal
, Fat: 21 g
, Carbohydrate: 11 g
, Protein: 8 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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40 g dried morel mushroom caps
3 shallots
600 g white asparagus tips
1 tbsp butter
½ tsp salt
a little pepper


2 ½ dl single cream
½ bunch chives
2 tbsp dry white vermouth (e.g. Noilly Prat)
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How it's done

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Soften the morel caps, wash well, drain and halve the larger ones lengthways. Cut the shallots into thin strips, halve the asparagus tips lengthways, cut diagonally into approx. 2 cm long pieces. Heat the butter in a pan, sauté the shallot and morels for approx. 3 mins. Add the asparagus, season, cover and cook on a low heat for approx. 5 mins.


Pour in the single cream then simmer, uncovered, for approx. 5 mins. Roughly chop the chives and add along with the Vermouth, mix.

Good to know
Serve with: potato wedges.


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