Ingredients :

• Green asparagus — No white asparagus here — they produce a more bitter velouté and an unappealing beige color. Green ones have character, a light vegetal bitterness that holds up well during cooking. In peak season (April-June), get them from a greengrocer. Off-season, whole frozen green asparagus works very well for a velouté — no one will know the difference.
• Dried morels — This is the ingredient that changes everything. Fifty grams seems like little, but dried morels concentrate a forest-floor scent that button mushrooms simply don’t provide. The brand Plantin is a reliable reference and easy to find in specialty shops. Most importantly: keep the soaking water, it’s worth its weight in gold.
• Liquid heavy cream — Full-fat, always. 15% light cream tends to split when heated and yields a less creamy result. 40 cl is generous — that’s what makes this velouté truly silky rather than just liquid.
• Shallot and red onion — Shallot brings a fine aromatic sweetness, while red onion adds a slightly sugary note. Together, they form a discreet base that doesn’t overpower the asparagus. Mince them finely — no need for chef-level knife skills, just patience.