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Asparagus tip ragout with morels
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 282
  • Fat about 21g
  • Carbohydrates about 11g
  • Protein about 8g
This is needed
This is needed for 4 people
Ragout
  • 40 g dried morel mushroom caps
  • 3 shallot
  • 600 g white asparagus tips
  • 1 tbsp butter
  • 0.5 tsp salt
  • a little pepper
Sauce
  • 2.5 dl single cream
  • 0.5 bunch chives
  • 2 tbsp dry white vermouth (e.g. Noilly Prat)
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And that's how it's done
And that's 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.