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morel mushroom and asparagus saute

breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

Blanching the asparagus before the saute helps preserve the color and texture, making for a more enjoyable dish.

yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For morel mushroom and asparagus saute

  • 3 qt
    water
  • 12 oz
    white asparagus, trimmed
  • 12 oz
    green asparagus, trimmed
  • 1 Tbsp
    butter
  • 1
    shallot, thinly sliced
  • 4 c
    fresh morel mushrooms, halved lengthwise (about 8 ounces)
  • 1/2 tsp
    kosher salt, divided
  • 1 Tbsp
    extra-virgin olive oil
  • 1/4 tsp
    black pepper, freshly ground

How To Make morel mushroom and asparagus saute

  • 1
    Bring 3 quarts water to a boil in a large saucepan. Peel the botto 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.
  • 2
    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.
  • 3
    Cut asparagus diagonally into 1 1/2 inch pieces.
  • 4
    Melt butter in a large nonstick skillet over medium-high heat; swirl to coat. Add shallot; saute 1 minute, stirring constantly. Add morels and 1/4 teaspoon salt; saute 5 minutes or until mushrooms are lightly browned.
  • 5
    Add asparagus, remaining 1/4 teaspoon salt, oil, and pepper; toss gently to coat. Cook 2 minutes or until the asparagus is thoroughly heated.
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