Asparagus with Morels
By Executive Chef Jean George Vongerichten
Jo Jo and Vong, Manhattan, NY

Hollandais Sauce Ingredients:
2 Egg Yolks
1 tspn. Lemon Juice
2 tbsn. Water
2 tbls. Butter (softened)

Place the yolks in a bowl atop a pot of simmering water. Add a pinch of salt; place over hot water or extremely low heat, whisking constantly, until light, foamy, and slightly thickened. Remove from the heat and stir in the butter. Return to the heat and continue to whisk until the mixture is thick and bright yellow. Add the lemon juice, season with salt.

Morels Ingredients:
1 tbls. Butter
1 Shallot (diced)
4 tspn. Heavy cream
2 tspn. Vin Jaune
8 oz. Morels

Sweat shallots in butter, add morels and cook them through. Add heavy cream, boil all together, add Vin Jaune, salt, pepper and finish with 4 tbs. hollandaise sauce. Serve it on the side.

4 Jumbo Asparagus (peeled , per order)
2 lbs. Pencil Asparagus (unpeeled)
1 tbls. Butter

Trim pencil asparagus then juice half of them. Slice the other pound then cook and shock it in ice water. Puree in a blender. Heat the asparagus puree with asparagus juice and 1 spoon of butter while you are cooking the jumbo asparagus in water (doneness to taste). Trim asparagus to fit plate. Serve morel sauce over asparagus.


Other Great Chef Recipes:

Asparagus with Morels

Black Sea Bass Crusted with Spices, Sweet and Sour Broth

Egg Caviar with Vodka Cream

Lamb Saddle Dusted with Spices, Cucumber Mint Relish

Pavlova Warm, Soft Chocolate Cake

Petit Beurre with Fresh Raspberries and Coconut Cream

Sea Scallop - Caramelized Cauliflower -Caper Raisin Emulsion

Slow Baked Salmon with Truffled Mashed Potatoes

Squab Onion Compote

Sweet Pea Soup, Vegetable and Croutons

Other Great Related Links:
Robert Mondavi Winery presents Jean Georges

Executive Chef Jean George Vongerichten Bio

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