Asparagus with langustino and morels
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To serve one
5 to 6 white stalks of asparagus
2 morels, soaked in water
1 langustino
butter
cayenne pepper
salt and pepper
sugar
lobster stock
cream
armagnac
Peel the asparagus, cut into 2 cm long pieces and fry in butter. Add water.
Chop the soaked morels into small pieces and season with butter,salt,pepper, cayenne pepper and a sprinkling of sugar.
Mix with the asparagus.
Peel a langustino and fry carefully for ten minutes
Boil the lobster stock with cream until it has reduced to half the original quantity. Add a dash of armagnac.
Pour lobster sauce into a bowl, add the asparagus and morels. Place the langustino on top.
Bon appétit!