Asparagus salad with tulips, morels and wasabi
Ingredients
Instructions
- 100 g fresh morels (otherwise 35 g dehydrated morels)
- 20 g Butter
- 1 shallot
- 1 Thin slice of dry Auvergne ham
- 15 cl Dry white wine
- 20 cl Liquid cream
- 1 star anise
- 4 large extra-fresh free-range eggs at room temperature
- 2 green asparagus
- 2 white asparagus
- 5 g Wasabi Pea Cracker
- 8 Daisy Flowers
- For the morels, you have to cut the stem with a small knife and then wash them carefully under running water and using a brush.
- Drain them carefully.
- Melt the butter in a saucepan, add the Anis star. Then sweat the chopped shallots and then the brunoise of ham.
- Add the morels, stir gently, add the Noilly Prat, salt and pepper and cook over low heat for 20 minutes with the cream.
- In a saucepan of boiling water add a dash of vinegar, helped by a tablespoon gently drop the eggs.
- Leave to cook for 4 minutes when boiling resumes, then remove the eggs with a slotted spoon. Cool them under cold water then gently peel them.
- After having washed your asparagus, cut it with a paring knife to obtain tagliatelle and reserve them in the refrigerator.
- Crushed peas with Wasabi.
- Serve each soft-boiled egg on a bed of morels.
- Add the asparagus then sprinkle with the crushed peas and daisy petals.
Asparagus salad with tulips, morels and wasabi
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Asparagus salad with tulips, morels and wasabi Recipe – Asparagus salad with tulips, morels and wasabi Recipes
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