Spring Morel and Asparagus Toast

Recipe by Chef Kelli Lewton Secondino of Purefood2U in Royal Oak 

By | March 01, 2016

Ingredients

  • 1 cup goat cheese
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 large bunch asparagus, ends trimmed
  • 4 ounces morel mushrooms
  • 1/2 cup vegetable stock
  • 3 tablespoons heavy cream
  • 4 teaspoons chopped chives
  • 4 teaspoons chopped parsley
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 slices hearty bread (Pugliese, sourdough or whole wheat), grilled or toasted
  • 4 large eggs, poached or fried

Instructions

1. Place goat cheese in a small bowl. Stir in a pinch of sea salt and black pepper, set aside.

2. Heat butter and oil in a large skillet over medium heat, add asparagus, cook 1 minute. Add mushrooms and stock. Cover and simmer for 2 minutes. Remove cover, add cream and cook until reduced and slightly thickened, 1 to 2 minutes. Stir in chives, parsley, lemon juice, salt and pepper. Remove from heat.

3. Spread goat cheese over 4 toasted bread slices. Divide asparagus and mushroom mixture evenly over each slice and drizzle with sauce. Top with prepared egg and serve immediately.

Yield: 4 servings
 

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Ingredients

  • 1 cup goat cheese
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 large bunch asparagus, ends trimmed
  • 4 ounces morel mushrooms
  • 1/2 cup vegetable stock
  • 3 tablespoons heavy cream
  • 4 teaspoons chopped chives
  • 4 teaspoons chopped parsley
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 slices hearty bread (Pugliese, sourdough or whole wheat), grilled or toasted
  • 4 large eggs, poached or fried
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