Used green asparagus only, that I broke the tough root end off of, and white mushrooms, sliced. Omitted oil. Quick and delicious.
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)
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Total: 31 Minutes
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
- 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
- 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.
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