Morel Mushroom And Asparagus Saute Recipe

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Morel Mushroom and Asparagus Saute

Lynette !

By
@breezermom

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

Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

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

Step-By-Step

1Bring 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.
2Cook 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.
3Cut asparagus diagonally into 1 1/2 inch pieces.
4Melt 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.
5Add asparagus, remaining 1/4 teaspoon salt, oil, and pepper; toss gently to coat. Cook 2 minutes or until the asparagus is thoroughly heated.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Low Carb
Other Tags: Quick & Easy, Healthy