ingredients: 750 g green asparagus Salted water with a c. tablespoon honey Aromax morel sauce Basil leaves Freshly ground pepper A little cream (optional) Toast or laminated Peel and cut the asparagus into beveled 5 cm and cook in salted water honey Prepare the sauce with morels as indicated on the package (do not forget to allow at least 1 hour to soak morels). Gently mix the drained asparagus with morel sauce and add the chopped basil, pepper, and you can refine with a little cream. Excellent with grilled bread or pastries.