• 1 bunch of large asparagus
  • 2 medium leeks
  • Two 8-minute eggs
  • 1 cup vegetable stock (or water)
  • 1 cup morel mushrooms, split in half and brushed of any forest debris
  • Salt and fresh ground black pepper to taste
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon sherry vinegar

Trim the asparagus by cutting off the bottom inch on a slight diagonal. Trim off the roots and the top dark part of the leeks; split leeks in half lengthwise. Remove the tough exterior layers. Rinse well.


Cook the eggs in boiling salted water for 8 minutes. Remove from pan using a slotted spoon and place in a bowl of cold water.


While the eggs cook, place the vegetable stock, leeks and morels in a mediumsized pot with a fitted lid. Season with salt and pepper. Bring to a boil, reduce to a simmer, cover and cook for 4 to 5 minutes. Add the asparagus, cover and cook for another 2 minutes. Transfer the vegetables to a plate. Strain the broth into a mixing bowl and mix in the oil and vinegar; season to taste.


Chop up the morels. Peel the eggs and cut into small pieces.


Ladle some of the broth into a serving dish. Layer the vegetables on top and garnish with the chopped egg.


Serves 6



The bright fruit character, balanced acidity and creamy texture of our Chardonnay highlight the delicate flavors of the asparagus, a seasonal favorite accented here with leeks and mushrooms.


Pairs with: Acacia Chardonnay