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Morel Mushroom and Asparagus Sauté

Photo: Kang Kim; Styling: Jason Gledhill
Hands-on time 20 mins
Total time 31 mins
Yield Serves 4 (serving size: about 1 cup)
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

Nutrition Information

  • calories 115
  • fat 6.6 g
  • satfat 1.4 g
  • monofat 3.2 g
  • polyfat 0.6 g
  • protein 6 g
  • carbohydrate 11.5 g
  • fiber 4.3 g
  • cholesterol 8 mg
  • iron 3 mg
  • sodium 267 mg
  • calcium 28 mg

How to Make It

  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.