Asparagus Tip Ragout with Morels

Preparation/cooking time: ca. 25m

For 4 people

Nutritional Information

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


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

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  • Soften the morel caps, wash well, drain and halve the larger ones lengthways. Thinly slice the shallots, halve the asparagus tips lengthways, cut diagonally into 2 cm long pieces.
  • Heat the butter in a pan, sauté the shallot and morels for about 3 mins. Add the asparagus, season, cover and cook on a low heat for approx. 5 mins.
  • Pour in the half cream then simmer, uncovered, for approx. 5 mins. Roughly chop the chives and add along with the Vermouth, mix.

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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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