Name: Asparagus salad with morels
Prep time: 30 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 500 g white asparagus; 1 dl very hot vegetable stock; 1 tbsp white wine vinegar; freshly ground pepper; 1 tsp oil; 1 piece finely chopped shallot; 100 g fresh morels, halved if large, well cleaned and drained; 2 tbsp white vermouth; 1 dl vegetable stock or vegetable broth; salt; pepper

Method

Cut the asparagus into about 4 cm lengths, then slice lengthways into strips about 2 mm thick.
Place the strips in a large salad bowl.
Combine the very hot stock, vinegar and pepper, pour over the asparagus and toss.
In a frying pan, heat the oil and sauté the shallot, then add the morels and let them sweat for a few moments.
Pour in the white vermouth and simmer gently until completely evaporated.
Add the stock or vegetable broth, bring to the boil, lower the heat and simmer for about 5 minutes.
Adjust the seasoning of the morel mixture, then pour it with its juices over the asparagus and serve warm.