Poached Green Asparagus Recipe - cooking recipe

Ingredients

15 jumbo green asparagus
8 ounces morels, split, washed and dried
1 shallot, peeled and minced
2 garlic cloves, peeled and minced
1/2 cup sherry wine
1 cup heavy cream
1/2 cup vegetable stock
3 tablespoons unsalted butter
4 diced plum tomatoes, peeled and seeded
1 tablespoon fresh curly-leaf parsley, chopped
1 tablespoon fresh lemon juice
4 tablespoons olive oil
salt and pepper

Preparation

Peel and blanch asparagus, drain and set aside
In a large saute pan, heat 4 tablespoons of olive oil on medium-high heat.
Add in mushrooms and saute until soft. Season with salt and pepper.
Add in shallots and garlic. Once they become fragrant, deglaze with sherry wine and flambe. Cook until all alcohol is cooked out.
Add in heavy cream, vegetable stock and lemon juice - reduce by half.
Turn off the heat and add the butter. Mix until butter is melted and emulsified.
Add tomatoes and parsley then season to desired taste.
Serve asparagus topped with sauce.
Notes: Add crab meat to dish if desired.
If you can't find morel mushrooms- crimini mushrooms or portabella mushrooms are a good substitute.