- 120g of dried Morchella
- 25g of butter.
- 1 bunch of asparagus (150g).
- 120gr of "Comte" cheese (aged 24 months).
- 8 slices of bread
- Hazelnut praline
Rehydrate the Morchella until they are covered in hot water for 5 minutes
Slice the asparagus with a peeler
Assemble the toasted sandwiches with the mushrooms, the asparagus and the previously grated cheese.
Strain the mushrooms and lightly fry them in butter for 5 minutes. Add the asparagus off the heat.
Add the hazelnut praline to the sandwich filling.
Toast both sides in a frying pan with butter. Cut each sandwich into 4 and serve hot.