Mary Miso - Recipes for every day - Cookbooks
3 medium shallots, cut in stripes
3 table spoons butter
100ml white wine
250ml single cream
3 tbsp chervil, finely chopped
salt and freshly ground pepper
20g dried morel
250g Datterini tomatoes
500g Pappardelle
500g green asparagus
500g white asparagus
For the chervil sauce fry the shallots in the butter until glassy, approx. 5 minutes. Deglaze with white wine and reduce for 2 minutes. Add the single cream and cook for another 15 minutes on low heat.
Rinse morels with cold water and soak for 15 minutes, drain, cut morels in stripes and rinse again.
Blend the chervil sauce with hand mixer, add morels and the halved Datterini tomatoes.
Cut off the wooden ends and peel the asparagus. Hold the tip of the asparagus and slice the whole asparagus with peeler. At the end add the tips of the asparagus to the sauce.
Cook pasta in a large pot of boiling salted water. 1 minute before the pappardelle is al dente add asparagus slices and allow to cook for 1 more minute. Drain and share pappardelle and asparagus slices evenly onto 4 plates.
Combine the chopped chervil with the sauce and spread on the 4 plates.
