Stuffed Morels with White Asparagus Spears – 2

A delicious mushroom dish for any occasion!

Cut veal into small cubes, together with crème fraîche put to cool one night. Blend in a hand mixer with salt, cognac, truffle juice and pepper until fine. Finally, stir in chopped truffle peel and heavy cream (1). Strain through a fine sieve and let rest for a little while.

Fill into a piping bag with a round nozzle. Briefly shower the morels. Drain and dry gently with a tea towel. Fill selected large morels with veal mixture.

For sauce stock, bring heavy cream (3) with veal stock to boil, reduce. Add truffle jus and terrine cubes. Mix and strain through fine sieve. Reserve.

Thinly remove the skin from the asparagus. Cut away end of asparagus if necessary.

Halve or quarter morels for ragout. Foam butter in frying pan, sauté shallot cubes and morels. Deglaze with Madeira and reduce. Add reserved sauce. Stir in heavy cream (3) just before serving.

Bring ingredients to boil for asparagus stock, add asparagus and cook until crisp-tender, about 12 minutes.

Bring beef broth to a boil, add stuffed morels. Pull frying pan from the kitchen stove and cook with the lid closed for 5 min.

Serve: Place 3 asparagus on hot plates. Pour a little asparagus broth over them. Arrange ragout all around. Top each with 4 stuffed morels, 1 or 2 cut in half lengthwise.

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