Asparagus and morel salad

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 52 Kcal, 3g Protein, 4g Carbohydrates, 2g Fat


  • 500 g white asparagus, peeled
  • 1 tbsp white wine vinegar
  • 1.5 dl vegetable bouillon
  • a little pepper
  • 1 tsp olive oil
  • 1 shallot, finely chopped
  • 100 g fresh morels
  • 2 tbsp dry white vermouth (e.g. Noilly Prat)
  • salt and pepper to taste
  • 0.25 bunch flat-leaf parsley, torn

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  • Slice the asparagus into approx. 4 cm lengths then cut into approx. 2 mm thick slices. Combine the stock, vinegar and pepper, mix with the asparagus. Sauté the shallot and morels in oil. Add the vermouth and boil until all the liquid has evaporated. Add the stock and bring to the boil. Reduce the heat, simmer for approx. 5 mins., season.
  • Serve:

    Drain the asparagus and divide onto plates. Top with the morels and scatter with parsley.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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