A delicious recipe for the asparagus season:
Chop onion and sauté in butter. Rinse fresh morels (soak dried ones in water), cut into strips, add, sauté for two minutes, extinguish with cognac and cook. Add brown sauce, season with a little juice of a lemon and cayenne pepper and keep warm.
Remove the peel from the asparagus spears and cook them in boiling water with salt and a little butter for eight to ten minutes, but they should still be al dente. Remove from water and keep warm.
Cut meat into cubes about two centimeters, season with salt and pepper, dust lightly with flour. Heat large pan strongly, brown meat in it in small portions and add to the sauce form. Do not make it again. As a last step, fold in the whipped cream. It goes very well with pasta, of course, the best fresh.
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