Morels and asparagus in puff pastry

For 4 people

• 1 puff pastry
• 125g (4 oz) of fresh morels
  (or 30g (1 oz) of dried morels)
• 1 stock cube
• 125ml (1/2 cup) of port Wine
• 200ml (1 cup) of liquid cream
• 1 Egg yolk
• 12 green asparagus
• Olive oil
• 1 piece of butter
• Poppy seeds
• Chervil

If the morels are dried, rehydrate them in a hot water and milk mix for 1 to 2 hours.

Wash them very carefully because they might contain some sand and cut the biggest ones. In a pan, briefly stir the morels in a little bit of butter (or ghee), then add a little bit of water and the stock cube.

Morels must be cooked long enough because they aren’t edible when they are raw.

Simmer over low heat adding some water regularly for at least half an hour.

In the meantime, cut 6 circles (about 6cm in diameter) in the puff pastry, using a cookie cutter. Brush them with melted butter, sprinkle with a pinch of poppy seed (optional) and bake them in oven at 180°C (350°F) until golden brown. Let cool down, cut in half and set aside.

Wash and cut the asparagus. Bake them with a little bit of water in a covered frying pan. Then add a little bit of olive oil and briefly sauté them. Add a pinch of fleur de sel and set aside.

Let the water of the morels boil away. Add the Port wine. Reduce and add the cream. Reduce a little bit more and remove from heat. Wait for 1 or 2 minutes, add the egg yolk and mix.

In the plates, spread a little bit of the morels’ sauce. Alternate puff pastry circles (3) and morels and asparagus filling. Drop the rest of morels and asparagus around. Top with a chervil sprig.

Enjoy immediately.

Plates: Twist Or @ Bernardaud