Roast Asparagus with Braised Morels in a Creamy Consommé
Step 1: Asparagus
Peel the asparagus. Cut 6 inches from the tips and reserve the woody parts of the stems to make the puree for the consommé.
Put together 4 bunches of 5 asparagus stalks and refrigerate in a damp dishtowel.
Cook the woody parts in boiling, salted water. Once they are cooked, purée them, strain through a fine tamis and keep in a container over crushed ice.
Step 2: Morels
Cut the stems of the morels, just under the caps and split the largest in half, horizontally. Wash in a basin of cold water to remove all the sand. Repeat the process, without soaking, until there is no more soil left in the basin. Make sure that there are no bits of dirt or particles caught in the caps. Drain the morels on a stainless steel rack and dry with a dishtowel.
Peel and mince the shallots finely.
Peel and reduce the garlic into a puree.
Melt a bit of butter in a sauté pan, add the sliced shallots and cook until tender without browning them. After 2 minutes, add the pureed garlic cloves and continue cooking, still without browning.
Once everything has become tender, add the morels, season with salt, add the light chicken stock, cover and simmer over a low heat for 15 minutes.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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