Stir-fried asparagus and morels

with hand-peeled shrimp and hollandaise sauce

Cooking Time

90 mins

Serving Suggestion

3 people


Allergy information



Ebéd Easter

How to make Stir-fried asparagus and morels


Cook the peeled asparagus in salted water and cut them into 5cm sticks


Fry them and the morels in a wok with peanut oil and season. Whip up the egg yolks with a bit of cooking water from the asparagus to form a stiff foam.


Stir/Fold in the RISSO® Restaurant, and garnish with herbs and lemon juice.


Submerge the shrimp pieces into the warm asparagus broth for 30 seconds, then arrange on a plate on top of the stir-fried asparagus and morels. Pour over the hollandaise sauce and garnish with chopped chives. Serve with Mini sourdough bread

Ingredients used

Vandemoortele Ingredients

Other Ingredients

​2 bunches of white asparagus
100g fresh morels
200g hand-peeled shrimps
2 egg yolks
Peanut oil

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