White asparagus with toasted morels

Publiée le 21/07/2015




  • 16 large white asparagus of Sologne
  • 8 thin slices of bread
  • 200g fresh morels
  • 1 shallot
  • 20g butter
  • 1 egg yolk
  • 10 cl chicken broth
  • 10cl cream
  • 1 nice mesclun
  • Dressing lemon juice
  • Sacha Inchi oil Vigean
  • Salt and pepper

According to Christophe LOT et Pascal CHAUPITRE.
Restaurant Le Cercle – 18000 Bourges (www.restaurant-lecercle.fr)

To do today:
  • Peel the asparagus, cut the tips with a length of 5 cm, cut the stalks into thin strips using a mandoline.
  • Cook the tips in boiling salted water and cool.
  • Sort and wash the mushrooms, cut into small cubes.
  • Peel and chop the shallots.
  • Cook the mushrooms and shallot in butter, season and pour in the chicken broth, let reduce and pour in the cream and cook until total reduction, get rid of.
  • Place a slice of bread, a little morels and asparagus tips put in a line, put some mushrooms, brush the edges of the bread with a little egg yolk and close with another slice of white bread.
  • Fry with a little olive oil on both sides.
  • Mix greens with strips of raw asparagus and season with lemon juice vinaigrette and Sacha Inchi oil.
  • Present and taste.

Good tasting!

Sec tendre de Vouvray ou de Montlouis

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