Asparagus and Morel Salad

Preparation/cooking time: ca. 30m

For 4 people

Nutritional Information

Contains 60 Kcal


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

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  • Slice the asparagus into approx. 4cm lengths then cut into approx. 2mm 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 stock and bring to the boil. Reduce the heat, simmer for approx. 5 mins., season.

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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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