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Recipe
Morels & White Asparagus
Spring's two aristocrats together in brown butter with chervil — a six-week season, priced accordingly.
25 minTime
2Serves
5Ingredients
Made with Morel
White asparagusBrown butterChervil
- 1Bring a pot of salted water to the boil, cook the peeled white asparagus for 6–8 minutes until tender. Drain.
- 2Meanwhile, melt the butter in a pan over medium heat until it turns golden-brown and nutty.
- 3Add the morels and cook for 5–6 minutes until fully tender.
- 4Add the cooked asparagus to the pan to warm through and coat in the brown butter, 1–2 minutes.
- 5Finish with a squeeze of lemon and fresh chervil.
