Easy, fast, and delicious. It’s hard to do anything wrong with a combination like this, because each of the main ingredients are taste sensation in and of itself. This dish only takes a few minutes and will leave you and your guests wanting more.
-Begin by adding about 500g green or white asparagus to about 150ml water, 20g butter, a bit of salt, pepper and a pinch of sugar. Let this boil for a few minutes until the asparagus is ready, soft but still firm. Remove the asparagus and cut off the tips. Set your asparagus tips aside and keep them warm. Return the rest of your asparagus to the boil and leave them there until they are soft, then remove from the heat. After that puree the asparagus, and then press the remaining mass through a fine metal strainer squeezing all the juice out back into the pot. Return the liquid to the stove and add 100 g of heavy cream, bring to a boil, and then let cook down for bit.
-Sauté one small chopped shallot, or small onion, in a pan with butter until it is glassy. Add your morels to the pan and sauté them in the butter and onions for a couple minutes, and then add a shot (40ml) of white wine and let simmer a bit. Salt and pepper to taste.
-While your morels are simmering season your tenderloin with salt and pepper, and quickly brown on all sides. I prefer my venison tenderloin more on the rare side.
-Serve your venison on a bed of asparagus cream sauce, decorated with morels and asparagus tips. A bit of parsley will add yet another flavor note to the combination. Bon appetit!