Warm Asparagus Salad with Pointed Morels & Veal Tongue

Warm Asparagus Salad with Pointed Morels and Veal Tongue

© Photo provided

Warm Asparagus Salad with Pointed Morels and Veal Tongue

© Photo provided

Ingredients (Serves 4)

150
g
veal tongue, cooked, thinly sliced
250
g
green asparagus
250
g
white asparagus
2
tablespoons
sugar
1
tablespoon
salt
20
g
dried pointed morel mushrooms
1
shallot, finely diced
40
g
butter
20
ml
cognac or brandy
20
ml
madeira
20
ml
white port
1
tablespoon
mustard
6
tablespoons
red wine vinegar
50
ml
olive oil
  • Pour boiling water over the morels, until just covered and soak for 3 hours.
  • Peel the white asparagus with a peeler and remove the woody last 2cm of the stalk. Peel the lower third of the green asparagus and also remove the last 2cm. Cut all the asparagus into thirds.
  • Bring 1.5 litres of water to the boil with the sugar and salt.
  • Cook the white asparagus in the stock for 3 minutes, then add the green asparagus and cook for another 3 minutes.
  • Carefully remove the asparagus from the stock and plunge quickly in some iced water to preserve the colour, remove and put on a plate for later.  Set aside the stock.
  • Strain the morels, keeping the soaking water for later.
  • Heat the butter in a pan and gently fry the morels and finely diced shallots. Season with salt and pepper. Deglaze the pan with the cognac, madeira and white port to form the basis of your sauce. Add 3 tablespoons of the morel soaking water and simmer gently for 2-3 minutes until the morels are cooked.
  • Heat 150ml of the reserved asparagus stock in a pot and mix with the mustard, vinegar and oil. Season with salt, pepper and sugar. Pour the hot marinade over the asparagus and leave to marinate for 5 minutes.
  • After 5 minutes, remove the asparagus and place in deep serving plates, drizzle with marinade,then arrange the pointed morels on top, drizzle with the sauce and carefully place the veal tongue over the vegetables.