ASPARAGUS WITH MORELS

Serves: 4

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ASPARAGUS WITH MORELS

Ready in: 10 MinTotal time: 10 Min

Ingredients

Hollandaise Sauce:

• 2 large egg yolks
• 2 teaspoons lemon juice
• 2 tablespoons heavy cream
• Salt & white pepper, to taste
• 1 stick (4 ounces) unsalted butter, cut into 8 pieces and kept cold

For the Morels:

• 2 tablespoons unsalted butter
• 1 shallot, diced
• 4 teaspoons heavy cream
• 2 teaspoons dry white wine
• 8 ounces fresh morels (or dried and reconstituted)
• For the Asparagus:
• 1 bunch fresh asparagus, trimmed and left whole

Instructions

1. Place egg yolks, lemon juice, and cream on top of a double boiler. Season with salt and pepper. Over simmering water, beat the mixture constantly with a whisk until the mixture is as thick as heavy cream. (It is important that the water does not boil; be sure to whisk constantly.)
2. Once thick, whisk in the cold butter, piece by piece, adding another piece only when the previous one has been incorporated. Adjust the seasoning. To hold the sauce, stand the bowl in a pan of lukewarm water and cover the top tightly with plastic wrap.
3. Sweat the shallots in the butter and add morels. Season with salt and pepper and sauté 5 minutes. Deglaze with the white wine, then add the heavy cream. Simmer to reduce the cream by half.
4. Cook the asparagus in salted, boiling water until tender. Top the cooked asparagus with the morel mixture. Drizzle with Hollandaise and serve.

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