For 4 people<\/strong><\/p>\n If the morels are dried, rehydrate them in a hot water and milk mix for 1 to 2 hours.<\/p>\n 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\u00a0ghee<\/a>), then add a little bit of water and the stock cube.<\/p>\n Morels must be cooked long enough because they aren\u2019t edible when they are raw.<\/p>\n Simmer over low heat adding some water regularly for at least half an hour.<\/p>\n 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\u00b0C (350\u00b0F)<\/em> until golden brown. Let cool down, cut in half and set aside.<\/p>\n 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 saut\u00e9 them. Add a pinch of fleur de sel and set aside.<\/p>\n 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.<\/p>\n In the plates, spread a little bit of the morels\u2019 sauce. Alternate puff pastry circles (3) and morels and asparagus filling. Drop the rest of morels and asparagus around. Top with a chervil sprig.<\/p>\n Enjoy immediately.<\/p>\n\n
\n(or 30g (1 oz)<\/em> of dried morels)<\/li>\n![](\"https:\/\/les-petits-bonheurs.com\/wp-content\/plugins\/advanced-wp-columns\/assets\/js\/plugins\/views\/img\/1x1-pixel.png\"){kind=tracking}
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