Are you still looking for a vegetarian highlight in your cookbook? Then try the morel asparagus cream sauce from ADLER Lodge RITTEN. The hotel in the Italian South Tyrol is located in the middle of a clearing and is surrounded by dense forest.
At lunchtime you get a salad and cheese buffet, in the afternoon you can help yourself to the homemade cakes. In the evening you will be spoiled by the team of chef Hannes Pignater. Among the local and seasonal delicacies you can get here is this delicious morel asparagus cream sauce. Have fun trying it out!
Morel asparagus cream sauce with poached egg
Ingredients
Sauce
- 8 Sharp morel
- 40 gram Scallions
- 4 Asparagus
- 300 gram Cream
- 30 ml Cognac
- Spices (salt, pepper, nutmeg)
- Croutons
Poached egg
- 1 Egg white
- 1 Egg yolk
- 1 tsp sweet mustard
- Salt, pepper
Instructions
Sauce
- Cut shallots into small cubes and sauté lightly in a little olive oil. Cut the sharp morel into even slices, cut the asparagus likewise into not too thin slices.
- Add everything to the shallot and sauté. Douse with cognac and then pour in cream and boil down until the desired thickness is obtained. Season everything well.
- Cut croutons into small cubes, season and mix with a little olive oil. Then bake in the oven at 120 °C until golden brown.
Poached egg
- Separate the egg, beat the egg white until stiff and fill halfway in the mold lined with cling film, insert the yolk in the middle and fill again with beaten egg white. Close the whole well and put in the oven at 95 °C for about 4 min. Then it can be rolled in herbs as desired.
You are still looking for a main dish to go with this delicious soup and you eat meat? Then try our recipe for a delicious roast pork. You would rather have a vegan alternative? Then maybe the recipe for vegan potato strudel with herb mushrooms is something for you.
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