for 4 person

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

How it's done

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.

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