MOREL MUSHROOM AND ASPARAGUS SAUTE
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
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.
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