White Asparagus and Morel Sauté |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 pounds white asparagus, trimmed, peeled, cut diagonally into 3-inch lengths |
6 tablespoons (3/4 stick) butter, divided |
6 ounces fresh morels, cleaned, halved if large |
2 teaspoons fresh thyme leaves |
3/4 cup thinly sliced leeks (white and pale green parts only) |
2 tablespoons chopped fresh italian parsley |
Directions:
1. Cook asparagus in large saucepan of boiling salted water until just tender, about 4 minutes. Drain and cool.
2. Melt 4 tablespoons butter in heavy large skillet over high heat. Add morels and sauté 3 minutes. Reduce heat to medium; add thyme and sprinkle with salt and pepper. Sauté until morels are tender, about 6 minutes. Add remaining 2 tablespoons butter to skillet, then add asparagus; toss to coat. Sauté 2 minutes. Add leeks; sauté 2 minutes. Stir in parsley. Season with salt and pepper.
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