Asparagus and morel salad

Asparagus and morel salad

Total: 30 min. | Active: 30 min.
vegan, Low Carb
Nutritional value / person: 52 kcal
, Fat: 2 g
, Carbohydrate: 4 g
, Protein: 3 g

Ingredients

4 person

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

500 g white asparagus, peeled
1 dl vegetable bouillon, hot
1 tbsp white wine vinegar
a little pepper
1 tsp olive oil
1 shallot, finely chopped
100 g fresh morels
2 tbsp dry white vermouth (e.g. Noilly Prat) (e.g. Noilly Prat)
1 ½ dl vegetable bouillon
salt and pepper to taste
¼ bunch flat-leaf parsley, torn into pieces
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How it's done

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Slice the asparagus into approx. 4 cm lengths then cut into approx. 2 mm thick slices. Combine the stock, vinegar and pepper, mix with the asparagus. Sauté the shallot and morels in oil. Add the vermouth and boil until all the liquid has evaporated. Add the stock and bring to the boil. Reduce the heat, simmer for approx. 5 mins., season.

Good to know
Serve: Drain the asparagus and divide onto plates. Top with the morels and scatter with parsley.

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