São Toméan-style Asparagus with Morels

Ingredients

In this São Toméan adaptation, the traditional French dish of Asperges aux morilles is transformed by incorporating São Toméan spices and flavors. The addition of pimenta (hot pepper) and coconut milk infuses the dish with a tropical twist, while still maintaining the essence of the original recipe. We alse have the original recipe for Asperges aux morilles, so you can check it out.

• 1 bunch of asparagus (250g / 8.8oz) 1 bunch of asparagus (250g / 8.8oz)
• 100g (3.5oz) morel mushrooms 100g (3.5oz) morel mushrooms
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 teaspoon pimenta (hot pepper), finely chopped 1 teaspoon pimenta (hot pepper), finely chopped
• 200ml (7 fl oz) coconut milk 200ml (7 fl oz) coconut milk
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 14g, 12g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 4g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Wash the asparagus and trim off the tough ends. Cut the spears into 2-inch pieces.
2. 2.
   Clean the morel mushrooms by gently brushing off any dirt or debris. Slice them into thin pieces.
3. 3.
   In a large skillet, heat the coconut oil over medium heat. Add the minced garlic, chopped onion, and pimenta. Sauté until the onion becomes translucent.
4. 4.
   Add the sliced morel mushrooms to the skillet and cook for 5 minutes, until they release their juices.
5. 5.
   Add the asparagus pieces to the skillet and sauté for 3-4 minutes, until they are tender-crisp.
6. 6.
   Pour in the coconut milk and season with salt and pepper. Stir well to combine.
7. 7.
   Reduce the heat to low and simmer for 5 minutes, allowing the flavors to meld together.
8. 8.
   Remove from heat and serve the São Toméan-style asparagus with morels hot.

Treat your ingredients with care...

• Asparagus — To ensure the asparagus retains its crispness, avoid overcooking. Cook until it is tender-crisp, with a slight bite.
• Morel mushrooms — It is important to clean morel mushrooms thoroughly as they can harbor dirt. Gently brush off any debris and rinse briefly under cold water before slicing.

Tips & Tricks

• If morel mushrooms are not available, you can substitute them with other wild mushrooms such as chanterelles or porcini.
• For an extra burst of flavor, squeeze some fresh lemon juice over the dish before serving.
• Serve the São Toméan-style asparagus with morels as a side dish alongside grilled fish or roasted chicken for a complete meal.

Serving advice

Serve the São Toméan-style asparagus with morels hot as a side dish or as part of a larger São Toméan feast. Garnish with fresh herbs such as cilantro or parsley for an added touch of freshness.

Presentation advice

Arrange the vibrant green asparagus spears on a serving platter, topped with the sautéed morel mushrooms. Drizzle some of the coconut milk sauce over the dish for an enticing presentation.