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It took me and Jane more than one and a half hours to work on the gnocchi. When we got back to this dish, it was quite late. But this dish is another easy dish in the Cookbook. The only slightly challenging part is to make the asparagus puree. Cooking the morel mushrooms was very straight forward, and the taste of morel cooked with butter was simply divine! Pan searing scallop was not very hard either as I had done it for more than a hundred times! Just remember, scallop must be dry, pan must be hot, and don’t forget to season!

Recipe for Serving 2

10 medium stalks asparagus
1/2 cup chicken stock
8 medium dry morel mushroom, soaked and hydrated

1/3 tbsp unsalted butter
1 sprigs thyme
1 cloves garlic, smashed
1/3 tbsp chopped shallots
2 tbsp Beurre Monte
1 tsp minced chive

1/3 tbsp Brunoise
kosher salt and ground white pepper
1/2 tbsp tomato diamonds
canola oil
2 jumbo scallops