Stuffed Marrow Bone with Morel Mushrooms Crispy Sweetbreads & Baby White Asparagus

Serves 4

Ingredients
4 veal marrow bones cut into 5 inches each
5 oz. fresh morel mushrooms
12 baby white asparagus
12 oz. sweetbreads
3 oz. veal demi-glace
1 oz shallots, chopped
4 oz. heavy cream
3 oz. butter
2 oz. flour

Presentation
Warm the baby white asparagus. Put the clean, reheated marrow bone in the middle of the plate. Fill the marrow bone with the creamy morel mushroom, add the asparagus. Arrange the sautéed sweetbreads and reduced demi-glace around the marrow bone. Garnish with herbs and add salt and pepper to taste.

Preparation
Blanch sweetbreads and marrow bone in a court bouillon for 15 minutes. Reserve. Take out the marrow from the bones and reserve. Wash the bones in clean water. Blanch baby asparagus in salted boiling water and refresh in iced water. Drain and reserve. Clean and wash the morel mushrooms, then sauté them in 1ounce butter and the chopped shallot until mushrooms release all water. Add the marrow and the heavy cream; reduce until consistency is creamy; check for seasoning. Cut the veal sweetbreads into big cubes (3 per person) and coat them in the flour. Sauté the sweetbreads in 1oz. butter until golden brown. Deglaze with the veal demi-glace and reduce until consistency is syrupy; check for seasoning and add the rest of the butter.

Bon Appetit!