Look forward to this fine asparagus recipe:
Peel the white asparagus spears precisely, cut the lower ends into small pieces and tie them in portions with kitchen string. Make the asparagus bundles in salted water seasoned with a little bit of sugar and a flake of butter for about 15 min. On it take out the asparagus spears, cool them and cut them into small pieces. Finely grind the asparagus pieces with the eggs in a hand mixer. Add whipped cream and strain through a fine sieve. Season with pepper and salt.
Place the mixture in a buttered shallow dish or ramekin and cook at 150 degrees or in a bain-marie.
For the sauce, melt the butter and sauté the finely chopped shallots in it. Add the morels and saute briefly. Now remove the morels, deglaze the shallots with vegetable soup. Add the double cream, cook a little and season to taste with salt and freshly ground pepper. Finally, add the morels repeatedly.
Remove the peel from the green asparagus spears, cut the tips into small pieces and cook them in salted water seasoned with a little sugar and a flake of butter for about 8 minutes until crisp. (Boil the lower asparagus pieces as well and use them either with the white asparagus for the flan or as you like. If you add it to the flan, use one egg more). To serve, carefully cut out the flan and place on plates anr