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Printanière of Purple Asparagus and Morels Recipe
Printanière of Purple Asparagus and Morels
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Christian Willer (1941-2015), anc. chef à La Palme d'Or, Cannes
Flavors of Provence-Alpes-Côte-d'Azur
Total time: 30 to 60 minutes

Preparation time: 20 minutes
Cooking time: Under 30 minutes

Difficulty: Average
Chef's Note

The Cannes Festival always coincides with the asparagus season. Elizabeth Taylor, a habituée of the Martinez, always asks Christian Willer to make her favorite dish when she comes through, a first course that combines wonderful spring flavours in a delicate chervil sabayon.

For 4 servings

- 12 purple asparagus, peeled, rinsed and dried
- 400 g (14 oz.) morels, cleaned, washed and dried
- 8 small shallots, peeled
- 12 cloves of new garlic, peeled
- 400 g (14 oz.) fresh peas (180 g / 6 oz. shelled)
- 180 g (6 oz.) pork belly, cut into pieces
- 50 g (3 tbsp.) butter
- 20 ml (4 tsp.) olive oil

- 2 egg yolks
- 100 ml (6 tbsp.) chicken stock
- 1 bunch of chervil
  1. In a casserole, heat the butter and oil,
  2. sauté the asparagus, the pork pieces, the shallot and garlic until golden; add the morels; season;
  3. let simmer for 10 to 15 minutes depending on the size of the asparagus;
  4. meanwhile, cook the peas separately in salted water.

Making the Sabayon

  1. In a small saucepan over low heat, whisk the egg yolks with the chicken broth until the mixture increases in volume and becomes frothy; add the chervil;
  2. arrange the asparagus and the sabayon attractively on plates;
  3. spoon the cooking liquid from the vegetables over the asparagus.
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