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