Green Asparagus with Morels and Asparagus Sauce

Method/Steps

1. Cut the pencil asparagus into 1-inch lengths. Place them in a saucepan with water to cover and boil a couple of minutes until tender. Drain, reserving 1/2 cup of the cooking water. Purée the asparagus in a blender, adding some of the cooking water to thin the mixture. Strain through a fine sieve into a small saucepan, and heat gently over low heat. Whisk in 1 tablespoon of the butter, 2 tablespoons of the vin jaune or sherry, and salt and pepper to taste. Remove from the heat and set aside, covered.

2. Melt the remaining tablespoon of butter in a 10-inch skillet over low heat. Add the shallot and cook until softened. Increase the heat to medium, add the morels and sauté until the morels are fully cooked, about 10 minutes. Stir in the remaining vin jaune and the cream. Simmer a few minutes until thickened. Season with salt and pepper, and set aside.

3. Cook the jumbo asparagus in a large pot of salted boiling water about 6 minutes, until tender, then drain. Arrange 6 of the spears side by side on each place. Reheat the asparagus sauce and spoon along one side of the plate. Reheat the morels and spoon along the opposite side of the plate.