Morel Mushroom and Asparagus Saute

Morel Mushroom And Asparagus Saute Recipe

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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

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  • 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

How to Make Morel Mushroom and Asparagus Saute

Step-by-Step

  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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About Morel Mushroom and Asparagus Saute

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




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