Feuilleté of asparagus with fresh morrels

Cooking with seasonal products is the basis of French gastronomy. Here is a recipe using only Spring produce. The mix of savors and textures featuring asparagus-morrels is quite simply marvelous.

Recipe for 4 persons

Preparation: 30 min

Cooking: 50 min

Preparation

Feuilletage

1- Preheat the oven to 180 °C (th. 6). Lightly sprinkle with powder the counter top, the use the pin roll to form the pâte feuilletée into a square of 16 x 16 cm and 3 mm width. Detail into 4 square of 8 x 8 cm. Beat the yolk with the crème fleurette. Using a brush, baste the top part of each square.

2- Streak the dough squares in a diagonal every 2 cm in both directions, without actually cutting them. Pace them on a plaque covered with sulfurized paper. Hike up a grill 5 cm above the plaque by placing it on the dough cutters. Bake for 18 min, then put the feuilletés on a grill.

Asparagus

3- Peel the asparagus starting at 4 cm from the point. Peel twice 2 on the end side, because the skin is thicker with more fiber. Cut the stems talons to obtain asparagus of the same length, about 15 cm.

4- Tie the asparagus into bundles of 5: wrap the string around 3 times at one of the ends then 3 other times at the other end.

Make a double knot and cut the extra string. Set aside.

5- Cook the asparagus for 16 to 18 min in a big pot of salted boiling water. Remove from the flame but leave the asparagus in the water to keep them warm.

Morrels

6- Remove the stem of the morrels. Cut them in two or in four, then rinse twice in water then set them aside and leave them on a dish cloth..

7- Peel and chisel the shallot. Make it melt in a pan with butter for 1 to 2 min. Add the morrels and stir during 1 min. Salt, pepper, then cover. Allow to cook 8 min on a soft flame.

8- Filer the morrels through a fine sieve in order to collect the cooking juice. Cover the morrels to keep them warm and set them aside.

Sauce

9- Pour back the juice from the morrels in the pan, place back on the fire and add the cream. Allow toboil for 3 min. The preparation must reduce by about a third. Salt and pepper.

Serving

10- Using a skipper, fish out the asparagus bunches. Place them on a dishcloth and remove the string. Cut the feuilletés in half to obtain a base and a lid. Place the asparagus on the base and the warm morrels on top.

11- Pour the dry Xérès in the remained of the sauce. Add the butter and mix briskly. Verify the seasoning.

12- Generously spread the sauce over the asparagus and morrels. Cover with the tops, add a few chips of chervil and serve immediately.

Best of Marc Haeberlin by Marc Haeberlin, Alain Ducasse Edition, 14€

Photographe : Valéry Guedes and Stéphane de Bourgies

Also discover the Parmigiano Reggiano tart with thyme and red onions.

Ingredients

Feuilletage

20g of flour for the counter top

200g of pâte feuilletée dough

1 egg yolk

1 tea spoon of crème fleurette

Asparagus

1kg of white asparagus (20 asparagus)

Cooking salt

Morrels

400g of fresh morrels

1 shallot

20g of butter

Sauce and Presentation

25cl of liquid fleurette cream

2 tablespoons of dry xérès or yellow wine

40g of butter

3 or 4 branches of chervil

Salt

Fresh ground pepper

Others suggestions

The week of Do It

Latest news

Most read