May : Asparagus with Morel-Butter and New Potatoes
May is the month that offers an exuberant variety of veggies, salads and herbs. And again we are finally in the middle of the eagerly-awaited asparagus season. We are all looking forward to enjoying the fine spears in all their variations. That is why asparagus found its way into our delicious dish ”Asparagus with Morel-Butter and New Potatoes“. Discover these flavours!
1,5 kg white asparagus
For the Morel-Butter:
20 g dried morels
125 g butter
1 teaspoon grainy mustard
freshly ground black pepper
1 kg new potatoes ( cooked in their skins )
a few sprigs of chervil
Step One :
To make the morel-butter pour 100 ml boiling water in a dish and allow morals to soak for about 30 minutes. Drain morels and check if they are still contaminated with sand and soil. If yes, squeeze them in water until all sand comes out. Set the clean morels aside. Measure out butter and brown lightly in a small saucepan. Measure out mustard and stir into butter. Add morels and season the butter with salt and pepper; set aside.
Step Two :
Peel asparagus, trim the ends and set aside the spears. Set aside salt and lemon wedge for cooking the asparagus. Wash potatoes thoroughly and set aside in a saucepan.
Step Three :
Cover potatoes with water, add salt and cook for about 20 minutes until done. Drain and keep warm. In the meantime cook the asparagus by means of the menu item ”Asparagus“. You can choose between soft, medium and firm to the bite.
Step Four :
Rinse the chervil and pat dry. Chop finely but keep a few sprigs for the garnish. Heat morel-butter and fold in chopped chervil. Drain asparagus and arrange on plates. Add potatoes. Sprinkle asparagus with morel-butter and serve garnished with chervil.
If fresh morels are available, you should definitely catch hold of. Poached eggs are a tasty side dish - but only use absolute fresh eggs. Instead of boiled potatoes you can serve the asparagus with creamed potatoes.
About Morels :
Morels are delicious spring mushrooms that can usually be found between the months of March and June. Because of this very short growing period, they can be quite expensive when they are in season. They are definitely best served fresh, but can also be dried very easily. Fresh, raw morels are POISONOUS. They must be cooked at a fairly high heat; ie. sauté or fry them until slightly caramelised. A quick simmer may not get rid of their toxins. If you blanch fresh morels, do not use the cooking liquid in stock. If you are going to make a sauce with fresh morels, it is best to fry them first and then put them in the sauce.
Like truffles and other wild fungi, morels have a unique depth of flavour. They are nutty, meaty and deliciously complex. They go very well with chicken, asparagus and eggs.