Look forward to this fine asparagus recipe:
(*) on false truffle sauce.
Wash fresh morels thoroughly, then chop finely. Soak dried morels in warm milk or water for 1/2 hour. Drain, wash accurately and chop as well.
Shorten the asparagus by a third, remove the skin slightly from the back end, then cut in half lengthwise and cut crosswise into pieces about 4 cm long. Cook in salted water or in a sieve over steam until crisp, this takes eight to ten minutes. Drain well.
Preheat the oven to 80 °C and heat a plate.
Remove the skin from the shallot and chop finely. Chop the chervil as well.
Season the veal patties with salt and pepper. Heat a frying pan until empty. Pour in olive oil and butter and toast the veal patties in it briefly but heartily on both sides, they should still be pink inside. Immediately transfer to the preheated plate and cook in the 80 °C hot stove for ten to fifteen minutes.
In the meantime, sauté the shallots in the drippings. Add the morels and sauté for 2-3 minutes. Extinguish with white wine and soup and make almost completely. Later add the cream and continue to cook until the sauce thickens slightly. Season to taste with salt and freshly ground pepper.
Before serving, shape the asparagus into the sauce and just get it well hot. Spread evenly over the veal patties and sprinkle with chervil.