It takes still quite some time until the first local asparagus is available, so I decided to go for the so called winter asparagus, the black salsify. I cooked in a mixture of half water and half milk, and then simply glazed it in some veal stock. There were still some slices of beef entrecote left from the weekend, so I only needed a sauce. This time I went for fresh horseradish and cep. Yum!
100 ml cep liquid
150 ml brown veal stock
2 twigs thyme
50 ml crème fraîche
3 ek freshly grated horseradish
70 g butter
Soak a handful of dried cep in hot water and let it stand for about an hours. Bring the sieved cep liquid together with the veal stock, chopped shallot and thyme to the boil and reduce by half. Stir in crème fraîche and cook it for another 5 minutes. Remove it from the heat, add fresh horseradish and stir in the butter in small chunks. Sieve, season and serve.