The first batch of fresh picked morels and fresh asparagus ended with the picture above. The asparagus was tossed with olive oil and grilled on a panini press. The boneless, skinless, chicken breast was seared on the press and then finished in the oven. The morels were sauteed in butter, then splashed with some of the sparkling Loire wine below and finished with a tablespoon of creme fraiche and a squeeze of lemon juice. A tiny bit of fresh chervil finished the dish.
The Cremant de Loire was even better the second day as it really did match well with the asparagus. Nice wine, better meal.
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