A delicious mushroom dish for any occasion!
Cook the white asparagus spears in the prepared broth until crisp, then rinse them in iced water and dab them on a tea towel. Clean the morels and roast them in a little butter, season with salt and pepper. Cut the middle pieces of the cooked asparagus into very fine cubes. Mix the asparagus cubes with some chopped chervil, salt, morels, softened butter and white bread crumbs to a quantity.
Fry the veal fillets in a little fat on both sides, season with salt and pepper. Roast in oven heated to 200 °C for 5 min. Pour veal stock over the roast residue and reduce considerably. Season with salt, pepper and a little coriander. Strain sauce through a sieve and thicken with pieces of ice-cold butter. Cook pasta in salted water until al dente, then drain.
Coat the meat with the asparagus-morel mixture and gratinate in the oven over high heat.
Cut the remaining asparagus into 3 mm slices and roast them in butter. Add a small amount of mineral water and steam briefly until tender. Add the roasted morels to the mixture and arrange on top of the al dente cooked pappardelle. Sprinkle with chervil and parsley.
Arrange the veal fillet with the asparagus-morel ragout on plates. Add the asparagus pappardelle, drizzle with brown butter and finish with freshly grated Parmesan.
Jo
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