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Asparagus recipe: Asparagus and vanilla sauce to Morchelragout
Ingredients for 4 servings:
12 Spärgeln
1 dl asparagusfond
20 g butter 1 shallot
100 g of fresh morels
1 tsp. Cognac
1 dl white wine 1 / 2 vanilla pod sliced
2 dl cream
salt pepper
Preparation: The Peel asparagus and about 3 cm long pieces. In
salt water with a little butter just soft boil.
The morels in half and wash well. The chopped shallots in butter
attract. The morels will give andünsten with cognac and white wine and doused
. asparagusfond give in, bring to a boil. The fungi
from the casserole, cream and vanilla stalks sliced
to give and a thick sauce boil.
With salt and pepper.
Shortly before serving the cooked asparagus and morel mushrooms in the sauce flavored
and is warm.
Rubrik: Appetizer
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