Easter coincides with Asparagus season and this is a delicious dish which will be a perfect course for your Easter celebration.
500g White Asparagus
Handful of fresh morels (or any mushroom)
50g Dried morels (dried porcini will also work)
10 leaves of wild garlic
100 ml Double Cream
Splash of dry sherry (or white wine)
1. Bring a large pan of salted water to the boil.
2. Snap the stems of the asparagus – they normally separate at the point where
the woody part ends. Peel the thick skin off the remaining part of the stem.
3. Cover the dried morels with 75ml of the boiling water
4. Start to cook the asparagus
5. Melt the butter in a small pan and start to gently cook the fresh morels, after
a minute add the shallots and cook for one minute, add the soaked dried
6. Add the sherry and reduce, then add the soaking liquid plus the cream.
7. Reduce the sauce until it has thickened a little, season with salt and pepper
and then add the chopped wild garlic leaves.
8. The asparagus should be cooked by now (approx 4-5mins), place on an oval
dish, spoon over the sauce and eat with plenty of good bread.