Morel Mushroom and Asparagus Sauté

Morel Mushroom and Asparagus Sauté Recipe
Photo: Kang Kim; Styling: Jason Gledhill
Blanching the asparagus first helps set its color and texture.

Yield:

Serves 4 (serving size: about 1 cup)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 31 Minutes

Nutritional 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

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

Preparation

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.

Note:

David Bonom,

May 2013
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