Morel Mushroom and Asparagus Sauté

Photo: Kang Kim; Styling: Jason Gledhill

Blanching the asparagus first helps set its color and texture.

Yield: Serves 4 (serving size: about 1 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 31 Minutes

Nutritional Information

Amount per serving
  • Calories: 115
  • Fat: 6.6g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 6g
  • Carbohydrate: 11.5g
  • Fiber: 4.3g
  • Cholesterol: 8mg
  • Iron: 3mg
  • Sodium: 267mg
  • Calcium: 28mg

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. 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. 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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