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Asparagus and morel salad
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 52
  • Fat about 2g
  • Carbohydrates about 4g
  • Protein about 3g
This is needed
This is needed for 4 people
  • 500 g white asparagus, peeled
  • 1 dl vegetable bouillon, hot
  • 1 tbsp white wine vinegar
  • a little pepper
  • 1 shallot, finely chopped
  • 100 g fresh morels
  • 1 tsp olive oil
  • 2 tbsp dry white vermouth (e.g. Noilly Prat) (e.g. Noilly Prat)
  • 0.25 bunch flat-leaf parsley, torn into pieces
  • salt and pepper to taste
  • 1.5 dl vegetable bouillon
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And that's how it's done
And that's 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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