Mangez Québec

Asparagus bundles with morel mushroom cream



  • 40 Quebec asparagus spears
  • 14 g (1/2 oz.) dried morel mushrooms
  • 375 ml (1½ cups) 35% cream
  • 30 ml (2 tbsp.) salted butter
  • Sea salt, to taste
  • Fresh ground pepper to taste
  • 8 raffia strings or lengths of butcher's twine


  1. In a large pot of salted boiling water, blanch the asparagus spears for a few minutes. Drain them and then place them in a bowl of ice water for 4 minutes. Make small bundles of five spears of asparagus and tie them with a strand of raffia or butcher's twine. Place two bundles on each plate.
  2. Soak the morel mushrooms in a bowl of warm water for at least 20 minutes. Drain and slice the mushrooms. Reduce the cream in a saucepan for fifteen minutes. Add the morels, salt, butter and pepper. Simmer the cream for 3 to 4 minutes more. Pour the warm cream over the asparagus and serve.
Franca Mazza- Menu plaisirs maraîchers Été 2011

produits utilisés

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