***** CODE PUB = PUB_B *****
Français
 
Pan-Cooked Green and White Asparagus with Morels and Poultry Jus Recipe
 
 
Pan-Cooked Green and White Asparagus with Morels and Poultry Jus
Gérard Besson, anc. Restaurant Gérard Besson, Paris
Gérard Besson, anc. Restaurant Gérard Besson, Paris
Flavors of Paris and the Ile-de-France
Total time: less than 15 minutes
Preparation time: A few minutes
Cooking time: 20 minutes
Difficulty: Easy
Ingredients
Ingredients for 4 servings
- 12 green Asparagus, carefully cleaned
- 12 white asparagus, carefully cleaned
- 32 blond Morels, very fresh and well washed
- 50 ml (3 tbsp.) olive oil
- 2 shallots, chopped and cooked until lightly colored
- 100 ml (6 tbsp.) chicken jus
- 1 tbsp. parsley, chopped
- 100 g (6 tbsp.) butter
- Salt and freshly ground white pepper
Method
  1. Season the morels with salt and cook gently in 100 g butter for 7 to 8 minutes. Remove from the heat, remove the morels from the pan and decant the liquid into a clean pan, leaving the last bit of the cooking liquid behind since it may contain grit.
  2. Reduce the liquid by half, then add the chicken broth and the shallots; return the morels to the pan and simmer for 4-5 minutes; correct the seasoning.
  3. Heat a skillet, add the olive oil and cook the asparagus until lightly coloured, 5-6 minutes; season with salt.

Presentation

  1. Arrange 3 green asparagus on a plate, then 3 white asparagus crisscrossing them;
  2. arrange 8 morels in the centre, spoon the sauce over top and sprinkle with parsley.
 
More recipe ideas
Search
Search within the site
Find
 
Advanced search >
Register free to receive our official newsletter
Sign up
 
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
 
Sign up
 
***** CODE PUB = PUB_D *****
***** CODE PUB = PUB_F *****