Best Morels And Asparagus In Beurre Blanc Recipes

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SOLE-WRAPPED ASPARAGUS WITH TANGERINE BEURRE BLANC



Sole-Wrapped Asparagus with Tangerine Beurre Blanc image

Categories     Citrus     Fish     Vegetable     Bake     Passover     Low/No Sugar     Asparagus     Spring     Tangerine     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 14

For fish
1 1/2 tablespoons unsalted butter, melted
2 tablespoons chopped shallot
4 (2- by 1-inch) strips fresh tangerine zest
1 lb medium asparagus
4 (5- to 6-oz) skinless gray sole or flounder fillets
1/2 cup water
For beurre blanc
1/2 cup fresh tangerine juice
1 tablespoon finely chopped shallot
1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces
1/4 teaspoon salt
cayenne
1/2 teaspoon fresh lemon juice

Steps:

  • Prepare fish:
  • Put oven rack in middle position and preheat oven to 450°F.
  • Brush a 13- by 9-inch roasting pan with some of melted butter, then sprinkle shallot and zest in pan.
  • Trim asparagus to about 7 inches long, then peel spears starting from 2 inches below tip of each.
  • Arrange fish fillets, skinned sides up, on a work surface and season with salt and pepper. Lay 5 or 6 asparagus perpendicularly across 1 fillet and wrap fish around them to make a bundle. Repeat with remaining fillets and asparagus. Transfer bundles, seam sides down, to roasting pan and brush fish with remaining melted butter. Season with salt and pepper, then add water to pan. Cover pan tightly with foil and bake until fish is just cooked through and asparagus is crisp-tender, about 20 minutes.
  • Make beurre blanc while fish bakes:
  • Boil tangerine juice with shallot in a 2-quart heavy saucepan over moderate heat until reduced to about 2 tablespoons, 4 to 5 minutes. Reduce heat to moderately low, then whisk in 1 tablespoon butter, whisking constantly. Add remaining butter, 1 tablespoon at a time, whisking constantly, adding each piece before previous one has completely melted, and lifting pan from heat occasionally to cool mixture. Remove from heat and stir in salt, cayenne, and lemon juice.
  • Transfer fish with a slotted spatula to a platter and reserve pan juices. Cover fish with foil. Discard zest, then pour pan juices into a 10-inch skillet and boil over moderately high heat until reduced to about 2 tablespoons, about 2 minutes. Gradually whisk into beurre blanc.
  • Blot any liquid accumulated on platter with paper towels, then spoon sauce over fish.

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

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.

MOREL AND ASPARAGUS SAUTé D'AOUST



Morel and Asparagus Sauté D'aoust image

Provided by Jan Bower

Yield Serves 4

Number Of Ingredients 6

1/4 pound fresh morel mushrooms
1/2 pound asparagus
1/2 stick (1/4 cup) unsalted butter
2 tablespoons minced shallot
2 tablespoons all-purpose flour
1/2 cup beef consommé 1/2 cup water

Steps:

  • Halve morels lengthwise or quarter if large. In a bowl of cold water briefly wash morels and drain on paper towels. Trim asparagus and diagonally cut into 1-inch-long pieces.
  • In a 10-inch heavy skillet heat butter over moderate heat until foam subsides and cook morels, asparagus, and shallot, stirring, until asparagus is barely tender, about 4 minutes. Sprinkle flour over mixture and cook over moderately low heat, stirring, 2 minutes. Add consommé and water and bring to a boil, stirring. Simmer mixture, stirring, 2 minutes and season with salt and pepper.

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

SAUTé OF WHITE ASPARAGUS, MORELS, AND RAMPS OVER POLENTA



Sauté of White Asparagus, Morels, and Ramps Over Polenta image

White asparagus, ramps, and morels are the caviar, foie gras, and truffles of the vegetable world. Simply sautéing them together in brown butter and serving them with creamy polenta is one of my favorite ways to enjoy these edible trophies of spring.

Number Of Ingredients 11

30 stalks white asparagus, double-pencil-sized (about 2 pounds untrimmed)
12 pencil-thin ramps, leaves attached
6 ounces morels, stems trimmed, cleaned (see page 32)
6 tablespoons unsalted butter
2 teaspoons thyme leaves
Polenta (recipe follows)
1 tablespoon sliced flat-leaf parsley
Kosher salt and freshly ground black pepper
1 cup medium-grain polenta (see Sources)
3 tablespoons unsalted butter
Kosher salt

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Snap off the ends of the asparagus (they will break naturally where their toughness begins), and peel the stalks.
  • Clean the ramps and prepare the ramps according to the method described on page 33.
  • Blanch the asparagus in heavily salted boiling water about 5 minutes, until tender. To test for doneness, take a spear out of the water, cut a small piece off the end, and taste it. (Remember, the spears will continue to cook a little as they cool.) Carefully remove the asparagus to a baking sheet to cool.
  • If the morels are large, cut them in half.
  • Heat a large sauté pan over high heat for 2 minutes. (If you don't have a pan that's large enough to hold all of the vegetables, heat two pans and divide ingredients accordingly.) Add 4 tablespoons butter to the pan, and when it foams, scatter the morels into the pan, being careful not to overcrowd them. Sauté the mushrooms 3 to 4 minutes, stirring often. Turn down the heat to medium, and add the thyme, 1/4 teaspoon kosher salt, and a few grindings of pepper. Let the mushrooms cook another 6 to 8 minutes. They should be crispy on the outside, yet still tender. (The amount of cooking time really depends on the mushrooms; sometimes they give off water, which will require a longer cooking time, to allow the water to evaporate and the morels to crisp.)
  • Add the remaining 2 tablespoons butter to the mushrooms, and place the blanched asparagus carefully in the pan. Toss to coat the asparagus in all the mushroomy brown butter, and cook over medium heat for 2 minutes. Add the ramps to the pan, season with salt and freshly ground black pepper, and cook another 2 minutes, tossing often so all the flavors meld and everything is coated in the butter. Taste for seasoning.
  • Spoon the polenta onto a large warm platter. Using tongs, arrange the asparagus and ramps, randomly overlapping them over the polenta. Spoon the morels and all the butter over the top, and scatter the parsley over everything.
  • In a heavy-bottomed pot, bring 5 1/2 cups water and 1 tablespoon salt to a boil over high heat. Add the polenta slowly, whisking continuously. Turn the heat down to low, and continue cooking for another 20 minutes, whisking often. Add another 1/2 cup water and cook 1 more hour, whisking often and adding 1/2 cup water as needed, about every 20 minutes. The flame should be low, so that the polenta is barely simmering. As you whisk, make sure that you reach the bottom of the pan to prevent the polenta from scorching. I like to use a rubber spatula to scrape the bottom and sides of the pot.
  • Whisk in the butter, and taste for seasoning. Even when the polenta is finished, you might sense it thickening up a little. If so, add a little more water and whisk to get the right consistency. If you're not serving right away, cover the pan with plastic wrap to keep the polenta from thickening or losing moisture. If necessary, rewarm over low heat before serving.
  • You can blanch the asparagus and ramps a few hours ahead.

ASPARAGUS WITH MORELS



Asparagus With Morels image

Make and share this Asparagus With Morels recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb white asparagus, cut in 2-inch pieces
1 lb green asparagus, cut in 2-inch pieces
6 tablespoons butter
1/2 cup shallot, chopped
1/2 lb morel, cleaned and halved
sea salt and pepper, fresh ground
1 tablespoon fresh tarragon, plus more
fresh tarragon, for garnish
1 tablespoon lemon juice

Steps:

  • cook asparagus separately in boiling water or in microwave until tender, 3-5 minutes.
  • refresh under cols water.pat dry.
  • heat 3 tbsp butter in large skillet, add shallots and cook until softened. add morels and saute 5 minutes more.
  • add asparagus, tarragon, salt and pepper and continue cooking until heated through.
  • add remaining butter and remove from heat.
  • stir in lemon juice and garnish with tarragon.

Nutrition Facts : Calories 153, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 88.8, Carbohydrate 10, Fiber 3.6, Sugar 3.5, Protein 5.1

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