Name: White asparagus and morel ragout
Prep time: 25 min
Cook time: 25 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 800 g small new potatoes, halved lengthways; 1 tbsp olive oil; 0.75 tsp salt; pepper, to taste; 1 tbsp butter; 2 shallots, cut into thin strips; 200 g cleaned, drained morels, quartered; 1000 g white asparagus, peeled, split and cut on the diagonal into about 1 cm pieces; 0.5 tsp salt; pepper, to taste; 250 ml single cream; 2 tbsp dry white vermouth; 2 tbsp finely snipped chives

Method

Roast the potatoes, tossed with olive oil, ¾ tsp salt and pepper, spread on a baking tray lined with baking paper, in the middle of the oven for about 30 min at 200 °C until golden.
Melt the butter in a saucepan and fry the shallot strips with the morels for 3 min.
Add the asparagus pieces, season with ½ tsp salt and pepper, and cook gently, covered, over a low heat for 5 min.
Pour in the single cream and continue cooking, uncovered, for 8 min, until the sauce lightly coats the back of a spoon.
Flavour with the vermouth, scatter with chives, stir and serve immediately with the roasted potatoes.