- 12 white Rafz asparagus
- 400 g of morels, fresh
- 1 egg yoke
- 1 coffee spoon of mustard
- 1 tbsp of sherry vinegar
- 6 tbsp of olive oil
- Salt and pepper
- 1 bunch of chervil for decoration
Cut the asparagus around 2cm at the bottom and peel well. Lay flat in two vacuum bags and salt lightly. Add 1 tablespoon of olive oil and seal. Lay the bags on a perforated stainless steel tray, slide into the oven and steam for 60 minutes at 80 °C. Remove from the oven and leave to cool. Halve or quarter the morels, depending on their size. Wash them well, salt and vacuum pack. Lay on a stainless steel baking tray and slide into the oven and steal for 30 minutes at 90 °C. Remove from the oven, leave to drip-dry and put to one side. Mix the egg yolk and mustard in a bowl. Add the oil, stirring continuously. Season with salt and pepper and put to one side.
Cut the asparagus heads to around 6cm and halve. Cut the stalks thinly and slightly oval in shape and place around the plates. Spread the heads around them. Mix the morels with the sauce and season. Fill small rings and press down well. Put the rings in the centre of the plates and remove the rings. Garnish with chervil.
Cooking level for the asparagus
60 minutes | steam setting at 80 °C
Cooking level for the morels
30 minutes | steam setting at 90 °C