Ingredients
- 3 granny smith apples cored
- 1 morels if (fresh sliced)
- 1 chipolte pepper dry
- 1/2 shallots (minced)
- 1/4 calvados
- 220 gr lancaster butter noodles (cooked)
- 180 gr pencil asparagus tips (fresh)
- 120 ml watercress
- 85 gr butter
- 120 ml vegetable stock
- 8 gr flour
In a hot pan clarify butter, add mushrooms and saute 2 minutes. Add shallots saute for 2 minutes. Add apples, chipotle and flour, saute 2 minutes. Add calvados and flambe. Add stock and bring to a boil. Add asparagus, stir, add pasta, cook 3 minutes. Add black peppercorns, and salt, toss. Serve garnished with greens.
