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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. You want FAT tips, not skinny ones. | 2. In a sauce pan, melt 1 tablespoon butter then saute the shallots over medium heat. Add mushrooms and garlic. Mix well. Add stock and turn heat to high. Cook until the liquid is almost gone. Salt and pepper to taste. Set aside. | 3. Blanch asparagus in salted water for about 6 minutes until cooked but not tender. Cool in ice water and drain on paper towels. Set aside. | 4. In a sauté pan large enough to cook the asparagus in a single layer, melt 1 tablespoon butter over high heat. Add asparagus, reduce to medium, and cook until asparagus is heated through and starts to brown. Be careful not to break any of the asparagus tips. | 5. Warm the mushroom sauce. | 6. Arrange asparagus on serving plates. Divide sauce among plates. Sprinkle cheese on top and serve immediately. | 7. Time varies depending on stove, cookware and items so it is a guess here. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
shallot	1		minced	-	-	-	-
morel	16		soaked cut dried	140.6135	23.1332	14.1521	2.5855
garlic clove	1		minced	-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
salt black pepper			ground	18.9125	0.0	4.2075	0.1062
asparagus spear	3/4		trimmed peeled	18.9125	0.0	4.2075	0.1062
parmigiano reggiano cheese	15		grated	18.9125	0.0	4.2075	0.1062

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.