for 4 person

Ragout

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

Sauce

2 ½ dl	single cream
½ bunch	chives
2 tbsp	dry white vermouth (e.g. Noilly Prat)

How it's done

Ragout

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.

Sauce

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

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