ROLLED SEASON’S ASPARAGUS, MOREL TARTARE, QUAIL EGG AND RAW HAM CHIPS

Methods and Directions

• Cut the Asparagus with the mandoline.
• Add some olive oil and salt.
• Put in the fridge and film the asparagus.

• Cut the rest of the asparagus in very small brunoise.
• Slice the shallots finely.
• In a pan, sauté the shallots and add the morels.
• Deglaze with morel juice.
• Reduce the mixture and add the veal stock.
• Cut the mushrooms into small brunoise.
• In a bowl, mix the Tartare asparagus and morels

• Cook the eggs for 1 minute and 30 seconds.

• Bake the ham chips between two greaseproof paper slices at 180 ° C for 10min .