Morel Mushroom and Asparagus Saute |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Blanching the asparagus first helps set its color and texture. Ingredients:
3 quarts water |
12 ounces white asparagus, trimmed |
12 ounces green asparagus, trimmed |
1 tablespoon butter |
1 shallot, thinly sliced |
4 cups fresh morel mushrooms, halved lengthwise (about 8 ounces) |
1/2 teaspoon kosher salt, divided |
1 tablespoon extra-virgin olive oil |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Bring 3 quarts water to a boil in a large saucepan. Peel bottom 2 inches of white and green asparagus. Cook white asparagus in boiling water 5 minutes or until crisp-tender; remove with a slotted spoon to a colander. Rinse under cold water; drain well. Cook green asparagus in boiling water 2 minutes or until crisp-tender; remove with a slotted spoon to a colander. Rinse under cold water; drain well. Cut asparagus diagonally into 1 1/2-inch pieces.
2. Melt butter in a large nonstick skillet over medium-high heat; swirl to coat. Add shallot; sauté 1 minute, stirring constantly. Add morels and 1/4 teaspoon salt; sauté 5 minutes or until mushrooms are lightly browned. Add asparagus, remaining 1/4 teaspoon salt, oil, and pepper; toss gently to coat. Cook 2 minutes or until asparagus is thoroughly heated.
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