Poached Green Asparagus Recipe

Directions:

1. Peel and blanch asparagus, drain and set aside
2. In a large sauté pan, heat 4 tablespoons of olive oil on medium-high heat.
3. Add in mushrooms and sauté until soft. Season with salt and pepper.
4. Add in shallots and garlic. Once they become fragrant, deglaze with sherry wine and flambé. Cook until all alcohol is cooked out.
5. Add in heavy cream, vegetable stock and lemon juice - reduce by half.
6. Turn off the heat and add the butter. Mix until butter is melted and emulsified.
7. Add tomatoes and parsley then season to desired taste.
8. Serve asparagus topped with sauce.
9. Notes: Add crab meat to dish if desired.
10. If you can't find morel mushrooms- crimini mushrooms or portabella mushrooms are a good substitute.