800 gr of lamb kidney
A handful of dried morrilles mushrooms
A glass of white wine
20 cl of crème fraiche liquid
A soup spoon of veal stock
20 gr of butter, salt pepper, 3 soup spoons of olive oil
500g of frozen beans
Rehydrate the morrilles in hot water for an hour
Poach the Lamb kidneys in boiling water for 5 minutes
Fry them in butter for 5 minutes, season
Dice and then fry the shallots
Deglaze with white wine, add the veal stock, morrilles and crème fraiche
Stir with a wooden spoon and let the sauce thicken
Add the kidneys to the pan and set aside
Prepare the vegetables
Cut the asparagus in half retaining the head end.
Fry the asparagus in olive oil
Add some salt and pepper, and a glass of water, cover until the asparagus are cooked.
Do the same separately for the beans.
Add the vegetables to the pan with the kidneys and re-heat.