Asparagus with creamy morels

Crisp asparagus coated in morel cream for a delicate starter.

Ingredients

• 800 g green or white asparagus
• 30 g dried morels
• 200 ml cream
• 1 shallot, 20 g butter and lemon juice

Method

1. Soak the morels and steam asparagus for 8 minutes.
2. Cook the shallot and morels in butter.
3. Add cream, season and reduce for 8 minutes.
4. Coat the asparagus, add lemon and serve four plates.