150gramWheat Grainsbulgur, quinoa or any other grain will do as well
1Lemon
120gramAlmonds
SomeChervil
SomeParsley
1Shallot
2tbspButterplant-based
150 gramMushroomspreferred morels
200mlMushroom Stock
2tbspMadeira
100 mlWhite Wine
100mlCreamplant-based
Instructions
Cook the wheat grains in 45 minutes in salted water & place a large cooking pan on the heat with water (for the asparagus)
In meanwhile, cut the mushrooms in quarters and slice the shallot. Peel the asparagus and cut of the last bit. Make sure all the woody parts are removed.
Melt the butter in the baking pan and add the shallot. After a few minutes; add the mushrooms and make sure the mushrooms are brown and baked well. Add the madeira and let it reduce a bit, then add the white wine & stock. Bring to the boil and let it cook for 20 minutes.
Cook the asparagus for about 10-15 minutes. Toast the almonds and salt them.
When the wheat grains, or other grains, are cooked; mix with chervil and parsley, some salt & pepper, a little bit of oil, juice of ½ lemon and some lemon zest.
Blend the mushroom stock, and sieve. Add the cream to the stock, take off the heat and whisk till a little bit foamy.