ASPARAGUS AND MOREL SAUTE: EATING SPRING

Tuesday, April 12, 2011

adapted from epicurious.com

Serves 4-6

Fresh morel mushrooms and asparagus are quintessential Spring foods. Sauteing them together with leeks and fresh herbs in butter makes an exquisite side dish. This has everything to do with the morel.

You may not be familiar with the morel. Unlike cultivated varieties which are widely available anytime of the year, the morel must be foraged by mushroom hunters. They do not appear until the last snow melts. Hunters search for them underneath dead elm trees, sycamores, and fruit trees. Unfortunately, they can be elusive. The supply factor being what it is can make finding morels in local grocery stores difficult as well. Nevertheless, of all the wild harvested mushrooms, the morel is the most highly prized. It tastes rich and earthy. I could go on and on, but my words will never do it justice. Try them; you will see the light. Just don’t choke on the price first. They cost more than filet mignon.

This recipe is just a simple saute of vegetables in butter. With the rich morels, it is all you need. Serve with anything from chicken to fish to steak. It would also go beautifully with lamb.

Due to supply and demand, morels are an extravagant purchase. I think they are worth it especially for a special meal. However, you can also turn this into an everyday side dish by substituting a less expensive mushroom.

1- 1 1/2 lbs asparagus, green or white, trimmed, and cut into 3-inch lengths

4 Tbsp butter, divided

6 oz fresh morels, cleaned, and sliced thin lengthwise

2-3 tsp fresh thyme leaves

3/4 cup thinly sliced leek, white and pale green parts only

2 generous Tbsp fresh Italian flat-leaf parsley

1. STEAM ASPARAGUS TO CRISP-TENDER: Place asparagus in a covered microwave-safe dish with 1-2 Tbsp water. Microwave on HIGH to crisp-tender, about 3 minutes.

2. SAUTE: In a large skillet, melt 2 Tbsp butter over MEDIUM HIGH heat. When butter is hot and bubbling, add mushrooms and saute 3 minutes. Reduce heat to MEDIUM. Add thyme and leeks, and then season to taste with salt and pepper. Saute until mushrooms are tender, about 6-8 minutes. Add remaining butter to skillet and let it melt. Add asparagus and toss to coat. Saute until everything is combined and the asparagus is heated through, another 2-3 minutes. Add parsley and stir. Taste and add more salt and pepper if needed.

3. SERVE

Peace and love from my kitchen to yours,