WARM ASPARAGUS WITH SPRING LEEKS, GREEN PEAS, AND MUSHROOM JUS

WARM ASPARAGUS WITH SPRING LEEKS, GREEN PEAS, AND MUSHROOM JUS image

Yield 6 Servings

Number Of Ingredients 12

1 tablespoon olive oil
1 pound fresh morel, cremini, and portobello mushrooms, ends trimmed, large caps halved
Coarse salt and freshly ground white pepper
1 large shallot, finely minced
2 1/2 cloves garlic, finely minced
1 2/3 cups vegetable or white chicken stock
5 small leeks (white parts and 1 inch of green tops)
1 1/2 pounds frozen peas, thawed
2 pounds jumbo asparagus (24 to 36 spears), peeled, ends trimmed
2 tablespoons unsalted butter
2 tablespoons finely minced chives
12 sprigs fresh chervil

Steps:

Heat the oil over medium heat in a large sauté pan. Add the morels, season with salt and pepper, and cook, stirring occasionally, for 4 to 5 minutes, until softened. Stir in the shallot, and cook until it's softened, about 4 minutes. Add the garlic, and cook, stirring, for a further 3 minutes. Add the stock, bring to a boil over high heat, then reduce to a simmer for about 5 minutes. Remove from heat, and set aside, covered, to keep warm. Cut leeks on a bias into 1-inch lengths. Rinse well, and separate them into individual rings. Set aside. Bring a saucepan of salted water to a boil and cook the asparagus spears for 3 minutes, until slightly tender when pierced with the tip of a sharp knife. Rinse under cold water or put in an ice bath to keep the asparagus green. Drain on a clean kitchen towel. Arrange the asparagus in the center of a serving platter. Add leeks to boiling water, and cook until just tender, about 2 minutes. Drain well, and transfer to the platter. Microwave the peas until warm to the touch. Using a slotted spoon, distribute the mushrooms evenly over the asparagus and leeks. Bring the remaining mushroom sauce to a boil over high heat. Season to taste, and if necessary, cook a little longer to intensify the flavors. Remove from the heat, and swirl in the butter. Spoon the sauce over and around the asparagus, and sprinkle the peas and chives over the top. Garnish with chervil.