Asparagus and morels on toast
- June 2010
- Serves 2
- Ready in 20 min
Morels are in season at the same time as asparagus – an anomaly, as most mushrooms appear around autumn. This seasonal recipe is delicious, rich and perfect for breakfast or lunch.
- 27.4g (13.9g saturated)
- 27g (4.7g sugar)
- 30g butter
- 3 shallots, chopped
- 2 garlic cloves, chopped, plus 1 extra, whole
- 6 spears asparagus
- 120g morels
- 80ml white wine
- 1 tbsp chopped fresh chervil or tarragon, plus extra sprigs to garnish
- 2 tbsp double cream
- 2 slices sourdough bread, toasted
- Extra-virgin olive oil, to drizzle
- Lemon wedges, to serve
- Melt the butter in a frying pan over a medium heat but don’t let it brown. Add the shallots and chopped garlic and soften for about 5 minutes.
- Snap the woody ends off the asparagus spears and, if they’re not young and tender, peel the stems from just under the tip. Split each one lengthwise and set aside.
- Trim the morels, wash, cut into 1cm rings and add to the pan. Season and cook for about 5 minutes until the mushrooms have softened, then toss in the asparagus, stir, pour in the wine and turn the heat up.
- Check the seasoning and put a lid on. After a couple of minutes, take the lid off so the wine reduces. After another minute or so, add the chervil and cream, keeping the heat high. Reduce the liquid again for a couple of minutes while you ready the toast, check the seasoning again and turn the heat off.
- Rub the toast lightly with the whole clove of garlic and drizzle with olive oil. Spoon the contents of the pan over the toast, sprinkle with the extra herbs and serve with lemon wedges.
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