Best Morel Mushroom And Asparagus SautÉ Recipes

MOREL MUSHROOM AND ASPARAGUS SAUTÉ image

Yield 4

Number Of Ingredients 8

Steps:

Bring water to boil. Peel bottom 2" of asparagus. Cook in water for 5 minutes or until crisp-tender; remove to colander. Rinse under cold water; drain. Cut diagonally into 1/5" pieces. Melt butter; add shallot; sauté 1 min. Add morels and 1/4t salt; sauté 5 min. Add asparagus and remaining salt, oil and pepper. Cook 2 min. and serve.

Morel Mushroom and Asparagus Saute image

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.