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1
Wash the morels several times in water being very careful to remove the dirt from the interstices of the honeycombed cups.
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2
Lay on a towel to dry.
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3
Cut the puff pastry in half lengthwise and then in thirds crosswise to make 3 1/2-inch squares.
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4
Make 1/4-inch L-shaped cuts on opposing corners of the squares.
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5
Leaving 1/4-inch in opposite corners uncut.
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6
Whip the egg with a fork in a small bowl to make egg wash. Brush the wash over the pastry squares.
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7
Fold 1 corner over to the inside edge of the opposite edge, then repeat on the other side.
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8
This will make a 1/4-inch edge on the square with small diamond shapes on 2 corners.
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9
Put egg wash on the edges of the squares and place on a sheet pan with parchment paper.
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10
Place the pan in the refrigerator for 30 minutes.
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11
Preheat oven to 400 degrees F.
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12
Bake the pastry squares for 30 minutes or until golden brown.
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13
Make sure not to undercook, as the pastry will fall when removed from the oven.
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14
These pastry squares may be made in advance and placed in an airtight container when cool.
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15
Blanch the asparagus in salted boiling water for approximately 2 minutes depending on the size of the asparagus stalks, or until just tender.
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16
Cool under cold water and set aside.
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17
In a saute pan, heat the butter.
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18
Lightly dust the morels in flour and place in the pan with the chopped shallots, salt and pepper, to taste.
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19
Cook until tender, and then add Madeira wine.
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20
Be sure to remove from the heat before adding the wine as the alcohol may flame.
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21
Return to heat and add the heavy cream and a pinch of nutmeg.
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22
Simmer for 5 to 6 minutes until the cream has reduced to about 2 cups.
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23
Add the asparagus and turn the heat to low just to keep hot.
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24
Cut around the center square of the pastries, just 1/4-inch deep and remove the lid.
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25
Place the squares on the center of your plates and with a slotted spoon scoop the morels and asparagus into the center.
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26
Divide the sauce over the squares evenly and replace the lid.
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27
Garnish with chopped or whole sprigs of parsley.
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28
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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29
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
