Recipe Tip: Warm Asparagus Salad with Pointed Morels & Veal Tongue
Top Recipe for 4 Persons. All ingredients and tips for getting it right. This dish is perfect to enjoy during the warm days of asparagus season.
- 150 gveal tongue, cooked, thinly sliced
- 250 ggreen asparagus
- 250 gwhite asparagus
- 2 tablespoonssugar
- 1 tablespoonsalt
- 20 gdried pointed morel mushrooms
- 1shallot, finely diced
- 40 gbutter
- 20 mlcognac or brandy
- 20 mlmadeira
- 20 mlwhite port
- 1 tablespoonmustard
- 6 tablespoonsred wine vinegar
- 50 mlolive oil
Step 1Pour boiling water over the morels, until just covered and soak for 3 hours.
Step 2Peel the white asparagus with a peeler and remove the woody last 2cm of the stalk. Peel the lower third of the green asparagus and also remove the last 2cm. Cut all the asparagus into thirds.
Step 3Bring 1.5 litres of water to the boil with the sugar and salt.
Step 4Cook the white asparagus in the stock for 3 minutes, then add the green asparagus and cook for another 3 minutes.
Step 5Carefully remove the asparagus from the stock and plunge quickly in some iced water to preserve the colour, remove and put on a plate for later. Set aside the stock.
Step 6Strain the morels, keeping the soaking water for later.
Step 7Heat the butter in a pan and gently fry the morels and finely diced shallots. Season with salt and pepper. Deglaze the pan with the cognac, madeira and white port to form the basis of your sauce. Add 3 tablespoons of the morel soaking water and simmer gently for 2-3 minutes until the morels are cooked.
Step 8Heat 150ml of the reserved asparagus stock in a pot and mix with the mustard, vinegar and oil. Season with salt, pepper and sugar. Pour the hot marinade over the asparagus and leave to marinate for 5 minutes.
Step 9After 5 minutes, remove the asparagus and place in deep serving plates, drizzle with marinade,then arrange the pointed morels on top, drizzle with the sauce and carefully place the veal tongue over the vegetables.