Morel and Asparagus Sauté D'aoust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 pound fresh morel mushrooms |
1/2 pound asparagus |
1/2 stick (1/4 cup) unsalted butter |
2 tablespoons minced shallot |
2 tablespoons all-purpose flour |
1/2 cup beef consommé 1/2 cup water |
Directions:
1. Halve morels lengthwise or quarter if large. In a bowl of cold water briefly wash morels and drain on paper towels. Trim asparagus and diagonally cut into 1-inch-long pieces.
2. In a 10-inch heavy skillet heat butter over moderate heat until foam subsides and cook morels, asparagus, and shallot, stirring, until asparagus is barely tender, about 4 minutes. Sprinkle flour over mixture and cook over moderately low heat, stirring, 2 minutes. Add consommé and water and bring to a boil, stirring. Simmer mixture, stirring, 2 minutes and season with salt and pepper.
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