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Chef Jean George Vongerichten

Asparagus with Morels

Paired with Robert Mondavi Stags Leap District Sauvignon Blanc 1997

Hollandais Sauce

2	egg yolks
1	tsp.lemon juice
	salt
2	tbs. water
2	tbs 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

1	tbs.butter
1	diced shallo
4	tsp. Heavy cream
2	tsp 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.

Asparagus

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.

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