White and Green Asparagus with Morel Sauce and Foie Gras MousseTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 20 minutes
Cooking time: 30-45 minutes
Difficulty: Average
Nutritional values
per 100 g
Energy:74.9 kcal
Proteins:2.2 g
Fats:4.6 g
Carbohydrate:4.9 g
Fibers:1.2 g
Sugar:1.2 g
Cholesterol:15.4 mg
Sodium:32.6 mg
Calcium:38.6 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients for each serving
350
g
white and green asparagus
15
g
foie gras or goose liver
60
g
heavy cream
salt and pepper
30
g
potatoes
30
g
fresh morels
3
g
shallot
100
ml
white wine
100
ml
chicken stock
2
ml
lemon juice
2
ml
walnut liquour
100
ml
light cream
salt and cayenne
METHOD
- Cook 3 green asparagus and 3 white asparagus in boiling salted water; rinse; tie the asparagus into bundles and cook in a large amount of unsalted boiling water; test for doneness by piercing near the bottom of the spear. The cooking time will vary according to the production location, colour and size of the asparagus.
- Drain and refresh the asparagus in a bowl filled with ice so it retains its colour.
Morel Sauce
- Cook the morels in butter, covered, for about 3 minutes;
- add the chopped shallot; deglaze with white wine and reduce until almost all the liquid has evaporated;
- add the chicken stock, cream, lemon juice and walnut alcohol; let simmer a few minutes until the sauce achieves a nice consistency;
- season with a little salt and a pinch of cayenne pepper.
Foie Gras Mousse
- Make the foie gras mousse by whipping the foie gras and the heavy cream with an electric mixer;
- place the mousse between two slices of potato fried in oil.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
A favorite recipe from the Moulin de l'Abbaye in Brantôme, Périgord Vert, France.
Chef: Bernard Villain
It's important to cook the morels covered. They will exude their liquid and steam in their own juices.
