Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

Blanching the asparagus first helps set its color and texture.

David Bonom
Recipe by Cooking Light May 2013

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Kang Kim; Styling: Jason Gledhill

Recipe Summary

hands-on:
20 mins
total:
31 mins
Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

115 calories; fat 6.6g; saturated fat 1.4g; mono fat 3.2g; poly fat 0.6g; protein 6g; carbohydrates 11.5g; fiber 4.3g; cholesterol 8mg; iron 3mg; sodium 267mg; calcium 28mg.
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