Leipziger Allerlei with Morel Mushroom sauce and Crevettes

Ingredients (for 4 people)
Vegetables
12 spears of white asparagus
12 spears of green asparagus
2 Kohlrabi
1 large carrot
200g mange tout
100g Cauliflower
100g Broccoli
approx. 120g Butter
some honey or sugar

Morel Mushroom Sauce
12 dried Morel mushrooms
1 small onion
1 teaspoon tomato puree
40g butter
1/4 litre vegetable stock
0.1 litre cream

5-6 crevettes
40g butter

Preparation
Wash the cauliflower and broccoli and divide into small rosettes. Bring one litre of salted water to the boil, add the cauliflower and broccoli and allow to cook on a medium heat for approx. ten minutes. Peel the asparagus and cook in the salted water. The green asparagus needs about six minutes, the white asparagus about eight minutes. Drain the cauliflower, broccoli and asparagus and keep warm. Peel the carrot and kohlrabi and cut into sticks. Sauté them separately in 40g of melter butter and some honey for about ten minutes. Season with salt and pepper. Sauté the mange tout in the remaining butter.
Flash fry the crevettes in butter. Avoid putting the heat up too high: it will render the meat tough otherwise.
For the Morel sauce, pour boiling water over the mushrooms and allow them to soak for about one hour. Peel the onion, chop finely and fry in butter. Add the Morels and the tomato paste and fry briefly. Then pour the vegetable stock over the mixture, add the cream and reduce a little. Use some flour to thicken the sauce if necessary. Take out the Morels and foam up the sauce with a mixer, then add the mushrooms again. Add the crevettes. Arrange the vegetables on plates and pour the morel mushroom sauce over them.

In Auerbach's Cellar, this dish is normally served with sliced pork fillet and potatoes with parsley.

Enjoy your meal!