Pépinettes pasta from Savoy with morels and green asparagus

Preparation time : 35 minutes

cooking riso

• Chop the white onions and sweat them in oil without colouring.
• Add the riso and cook like a rice pilaf, season with fine salt and pepper.
• Add the hot vegetable stock (35cl) and cook for 11 minutes.
• Once cooked, spread the riso on a plate and flake it with a fork to cool it down, this avoids that the pasta grains stick together.
• Prepare the cebette, chop the white and the green of the cebette (put it in the fridge).

green asparagus

• Break off the wood of the green asparagus and remove the skin.
• Blanch the asparagus in a large volume of boiling salted water, cool and dice the stalks, reserving the heads.

morels

• Wash the morels 2 to 3 times in warm water.
• Blanch them in boiling salted water for 2 minutes, then cool.

vegetable scum

• Reduce the 35 cl of vegetable broth to half.
• Add the vegetable milk of your choice, 30 g of butter.
• Infuse the wild garlic for 15 minutes in a blender, then strain through a sieve.
• Bring to the boil for 3 minutes, adjust the seasoning and use a blender to mix all to obtain a beautiful scum.

finishng riso

• Heat a little chicken broth, add the cooked pepinettes pasta, relax it (if necessary with more broth).
• Add the chopped cebette, the brunoise of asparagus tail, adjust the seasoning. Add the mascarpone cheese off the heat.
• The riso should be smooth.
• Brown the morels with butter (5gr), add the chopped shallot, the chopped garlic, the fresh cream and finish with the chopped parsley.
• Place it in a deep plate, add the scum on top and then arrange the morels and the asparagus heads harmoniously.
• Finish with the fresh herbs.