Best Green Asparagus And Morel Mushrooms Recipes

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ASPARAGUS WITH MORELS AND TARRAGON



Asparagus With Morels and Tarragon image

This dish is a French classic, a combination of strong, uncommon flavors that could have been designed to go together. Combining dried and fresh mushrooms is a reliable way to transfer the exotic flavor of truly wild mushrooms to tamer domesticated ones. Using the soaking liquid for the morels makes it certain that none of their essence goes to waste.

Provided by Mark Bittman

Categories     side dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

1/4 to 1/2 ounce dried morels or porcinis, or a combination
1/4 cup ( 1/2 stick) butter
1/2 cup chopped shallots
1 pound fresh shiitake or white button mushrooms or a combination, cleaned, trimmed and sliced
1 to 1 1/2 pounds asparagus, trimmed, cut into 1 1/2 -inch lengths
1/4 cup heavy cream
1 teaspoon chopped fresh tarragon or 1 tablespoon chopped fresh chervil
Salt
pepper to taste

Steps:

  • Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
  • Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
  • Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 7 grams, TransFat 0 grams

ROASTED ASPARAGUS AND MUSHROOMS



Roasted Asparagus and Mushrooms image

I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??

Provided by leo67

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 6

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed
½ pound fresh mushrooms, quartered
2 sprigs fresh rosemary, minced
2 teaspoons olive oil
kosher salt to taste
freshly ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
  • Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g

GREEN ASPARAGUS AND MOREL MUSHROOMS



Green Asparagus and Morel Mushrooms image

Source: adapted from Françoise Bernard and Alain Ducasse, La Bonne Cuisine, 1999, page 169. asperges vertes rôties aux morilles

Provided by drhousespcatcher

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 large shallot, finely minced
16 g dried morels, soaked, cut into 1/2 inch pieces
1 large garlic clove, minced
2 cups chicken stock
salt & freshly ground black pepper
3/4 lb asparagus spear, trimmed and peeled, see note
15 g freshly grated parmigiano-reggiano cheese

Steps:

  • You want FAT tips, not skinny ones.
  • In a sauce pan, melt 1 tablespoon butter then saute the shallots over medium heat. Add mushrooms and garlic. Mix well. Add stock and turn heat to high. Cook until the liquid is almost gone. Salt and pepper to taste. Set aside.
  • Blanch asparagus in salted water for about 6 minutes until cooked but not tender. Cool in ice water and drain on paper towels. Set aside.
  • In a sauté pan large enough to cook the asparagus in a single layer, melt 1 tablespoon butter over high heat. Add asparagus, reduce to medium, and cook until asparagus is heated through and starts to brown. Be careful not to break any of the asparagus tips.
  • Warm the mushroom sauce.
  • Arrange asparagus on serving plates. Divide sauce among plates. Sprinkle cheese on top and serve immediately.
  • Time varies depending on stove, cookware and items so it is a guess here.

Nutrition Facts : Calories 266.7, Fat 16.8, SaturatedFat 9.5, Cholesterol 43.1, Sodium 577.5, Carbohydrate 18, Fiber 3.4, Sugar 6, Protein 13.5

MOREL MUSHROOM AND ASPARAGUS SAUTE



Morel Mushroom and Asparagus Saute image

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

Provided by Lynette !

Categories     Vegetables

Time 35m

Number Of Ingredients 9

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

Steps:

  • 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.

ASPARAGUS AND MUSHROOMS IN LEMON-THYME BUTTER



Asparagus and Mushrooms in Lemon-Thyme Butter image

Out of thyme? No worries, the beauty of this dish is in its versatility. Try using another herb instead. -Sarah Reid, Oshawa, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound sliced fresh mushrooms
1 tablespoon butter
1 teaspoon olive oil
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute asparagus and mushrooms in butter and oil until tender. Stir in remaining ingredients.

Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ASPARAGUS WITH MORELS AND TARRAGON



Asparagus with Morels and Tarragon image

Categories     Citrus     Herb     Mushroom     Onion     Vegetable     Side     Sauté     Vegetarian     Spring     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1 pound white asparagus, trimmed, peeled, and cut into 2-inch pieces
1 pound green asparagus, trimmed and cut into 2-inch pieces
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
1/2 cup finely chopped shallots (2 large)
1/4 pound fresh morels, cleaned and halved lengthwise if large
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
Garnish: chopped fresh tarragon

Steps:

  • Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.
  • Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.
  • Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.

ASPARAGUS WITH MOREL MUSHROOMS



Asparagus With Morel Mushrooms image

Make and share this Asparagus With Morel Mushrooms recipe from Food.com.

Provided by seangcolman

Categories     Vegetable

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

1/4-1/2 ounce dried morels or 1/4-1/2 ounce porcini mushroom
1/4 cup butter
1/2 cup shallot, chopped
1 lb fresh shiitake mushrooms or 1 lb white button mushrooms, cleaned, trimmed and sliced
1 -1 1/2 lb asparagus, trimmed, cut into 1 1/2 -inch length
1/4 cup heavy cream
1 teaspoon fresh tarragon, chopped or 1 tablespoon fresh chervil
salt and pepper

Steps:

  • Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
  • Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
  • Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.

Nutrition Facts : Calories 257.3, Fat 17.6, SaturatedFat 10.9, Cholesterol 50.9, Sodium 110.5, Carbohydrate 25, Fiber 4.7, Sugar 6.1, Protein 5.5

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