A favorite recipe from the Moulin de l'Abbaye in Brantôme, Périgord Vert, France.
Chef: Bernard Villain

It's important to cook the morels covered. They will exude their liquid and steam in their own juices.

1. Cook 3 green asparagus and 3 white asparagus in boiling salted water; rinse; tie the asparagus into bundles and cook in a large amount of unsalted boiling water; test for doneness by piercing near the bottom of the spear. The cooking time will vary according to the production location, colour and size of the asparagus.
2. Drain and refresh the asparagus in a bowl filled with ice so it retains its colour.

Morel Sauce

1. Cook the morels in butter, covered, for about 3 minutes;
2. add the chopped shallot; deglaze with white wine and reduce until almost all the liquid has evaporated;
3. add the chicken stock, cream, lemon juice and walnut alcohol; let simmer a few minutes until the sauce achieves a nice consistency;
4. season with a little salt and a pinch of cayenne pepper.

Foie Gras Mousse

1. Make the foie gras mousse by whipping the foie gras and the heavy cream with an electric mixer;
2. place the mousse between two slices of potato fried in oil.