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Sautéed Asparagus with Morels
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Spring side dish: Sautéed asparagus with wild morel mushrooms and green garlic - a delicious celebration of flavors!
Ingredients:
  • 1/4 pound fresh morel mushrooms
  • 2 tablespoons extra virgin olive oil
  • 1 to 2 green garlics, sliced (white and purple bulb, and light green stalk), (can sub shallots)
  • 1 teaspoon herbs de Provence (can use dry thyme or a combination of thyme and dry tarragon)
  • 1 pound of asparagus, trimmed (choose asparagus on the thin side)
  • Kosher salt
  • 1/2 teaspoon freshly ground black pepper
Instructions:
  • Clean and prep the morel mushrooms: Slice them in half lengthwise, then soak in a bowl of water. Gently agitate to remove any grit or dirt, drain, and repeat. Let them sit in fresh water while you prep other ingredients.
  • Prepare a large skillet with about 1/2 to 3/4 inch of water and sprinkle in 1/4 teaspoon of salt. Drop in a slice of green garlic. Bring it to a boil, then layer in the asparagus evenly. Cook for about 3 minutes until it's still firm but easily pierced with a fork. Transfer the asparagus to a bowl of ice water to halt the cooking process.
  • Prepare the morels: Rinse the morels thoroughly one last time. Slice them into 1/4-inch crosswise slices.
  • In a 10-inch cast iron pan, heat olive oil and butter over medium-high heat. Add green garlic and morels. Season with 1/2 teaspoon salt and 1 teaspoon Herbes de Provence. Sauté until mushrooms release water, about 3 to 5 minutes.
  • Prepare the asparagus: Slice the asparagus into 1-inch diagonal pieces. Mix it in with the cooking mushrooms and green garlic. Season with black pepper, mix well. Adjust salt and pepper to taste. Serve promptly.

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