Asparagus-Morel Gratin

An asparagus recipe for gourmets:

1. soak the morels in 200 ml of lukewarm water. Remove the peel from the asparagus spears and cut the ends into small pieces. Bring the asparagus spears to the boil in 2 liters of water with salt and sugar, remove from the heat and let them stand for 15 minutes. Remove from water and drain. Measure 500 ml of asparagus water. Rinse potatoes very well, cut into 3-4 mm thick slices and cook in boiling hot salted water for 6-8 minutes, drain.

2. peel shallots and dice very finely. Squeeze morels, collect soaking water. Rinse morels thoroughly under running water, squeeze and drain. Heat 20 g butter in a saucepan, sauté shallots and morels until colorless. Season with salt, pepper and cognac. 3.

Melt the remaining butter in a saucepan, stir in the flour with a whisk. Extinguish with white wine, add 150 ml morel water and 500 ml asparagus water through a sieve while stirring. Add whipped cream as well. Allow the sauce to bubble up while stirring and cook over medium heat by 1/3. Fold in morels, chervil and 1 tbsp parsley. Season the sauce with salt, pepper and nutmeg.

Layer asparagus spears and potatoes alternately in a buttered gratin dish (3 liters, about 30×22 cm). Spread morel sauce and morels evenly over potatoes and asparagus. Cook in the heated oven at 180 degrees on the 2nd rack from the bottom.

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