Poached Aspargus with Crab and Morel Mushrooms

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by Melissa Jones

wfaa.com

Posted on April 25, 2014 at 2:56 PM

 

Poached Green Asparagus  Peeled, poached in salted water, trimmed  10 pieces         

Morel Mushroom (fresh) Sliced into rings, washed very well   ½ cup  

Garlic                          Peeled, minced 1 T       

Shallots                       Peeled, minced 1 T       

Sherry Wine                 1 cup   

Vegetable Stock           2 oz     

Heavy Cream                1 oz     

Unsalted Butter Cold     1 T       

Lemon Juice                 Splash 

English Peas                Blanched in salted water            ½ cup  

Parsley Washed, chopped 1 T  

Salt and Pepper to Taste                                  

                                   

To Garnish:                              

Crab     picked  1 cup   

    

Preparation: Have all items that need to be blanched ready before starting this recipe.  In a small sauté pan, heat 1 tablespoon of olive oil on high heat.  Add in morel mushrooms.  Saute for 3 minutes until they begin to soften.  Then add in garlic and shallots.  Saute until garlic becomes fragrant then deglaze with sherry wine.  Allow the alcohol to catch fire and burn off alcohol.  Then add in vegetable stock and cream and reduce until thick.  Add lemon juice and butter and continue to cook until all is incorporated.  Turn off heat and add in peas, parsley and season with salt and pepper.  Warm asparagus and ladle over the asparagus.  Place crab on top

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