Asparagus tip ragout with morels

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 282 Kcal, 8g Protein, 11g Carbohydrates, 21g Fat


  • Ragout
  • 40 g dried morel mushroom caps
  • 3 shallot
  • 600 g white asparagus tips
  • 1 tbsp butter
  • 0.5 tsp salt
  • a little pepper
  • Sauce
  • 2.5 dl single cream
  • 0.5 bunch chives
  • 2 tbsp dry white vermouth (e.g. Noilly Prat)

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  • Ragout

    Soften the morel caps, wash well, drain and halve the larger ones lengthways. Cut the shallots into thin strips, halve the asparagus tips lengthways, cut diagonally into approx. 2 cm long pieces. Heat the butter in a pan, sauté the shallot and morels for approx. 3 mins. Add the asparagus, season, cover and cook on a low heat for approx. 5 mins.
  • Sauce

    Pour in the single cream then simmer, uncovered, for approx. 5 mins. Roughly chop the chives and add along with the Vermouth, mix.
  • Serve with:

    potato wedges.

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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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