Serves4

Ingredients

Morel cream

50g butter

200g morels

50g shallots

5g french thyme, chopped

50g cognac

50g white wine

200g fresh cream

fleur de sel, sprinkle

Ground black pepper, sprinkle

Finish

50g butter

400g fresh morels, cleaned

5g shallot confit

50g cognac

50g white wine

150g morel cream

Fleur de sel, sprinkle

Ground black pepper, sprinkle

Parsley, finely chopped

16 blanched white asparagus bottom

To serve

9 bacon crisps

4 poached quail eggs

Beetroot leaves

Method

Morel cream

Heat the butter and add the cleaned morels. Add the chopped shallots and the french thyme. Add the cognac and the white wine. After 2 minutes add the cream. Heat until simmering, staying just below the boiling point while bubbling gently for 10 minutes. Mix it all using a bamix. once you get a creamy texture stop and add the fleur de sel and ground black pepper. Put the cream aside until the next use.

Finish

Heat 3⁄4 of the butter in a pan. Add the morels and keep them until becoming well cooked. Add the shallot confit, cognac and 3/4 of the white wine. Add the cream of morel, fleur de sel, ground black pepper and the chopped parsley. Heat the remaining butter in a pan. Add the blanched white asparagus and the remaining white wine.

To serve

In a deep plate, place the morels followed by the asparagus and the poached eggs. cover them with the morel cream. Add the bacon crisps and some beetroot leaves for garnish.