Morels and Asparagus

The combination of buttery morels and roasted asparagus is a pairing that I begin thinking about in March.  The first few weeks of April are usually all about looking for morels and the purple highlights of freshly picked asparagus. This recipe is by far the most enjoyable way for me to begin a two month overdose of spring treats.

Check out the full recipe for this dish below.....

 

Ingredient Shopping List
Recipe serves two people.

1/4 lb fresh morels
1/2 cup half and half
1 tblsp unsalted butter
Kosher salt and freshly ground pepper
1 bunch asparagus
1 lemon
fresh tarragon
Olive Oil

Make the Morels

Rinse the morels if you taste them and there are a bit gritty with sand. Drop the morels in a bowl of water and lift out with your hands, drying gently with paper towels.

Put one tablespoon of butter in a small pot and bring to medium heat. Add the morels and season with salt and pepper. Stir and saute morels for about two minutes. Add about a tablespoon of chopped tarragon. Add ½ cup half and half to the pot and turn the heat to low. Lightly season again with salt and pepper. Gently simmer the morels until they begin to soften, about 6-7 minutes. Add a squeeze of lemon juice and set aside.

You can make these and warm them up right before serving.

Make the Asparagus

Turn oven on to 475.
Hold each end of the asparagus and bend.  Wherever it breaks naturally is what you keep for the dish, discarding the bottoms.

Place all of the cleaned asparagus on a foil lined sheet pan. Drizzle with olive oil and season with salt and pepper and mix to coat. Place the asparagus in the oven for about 8-10 minutes depending on their thickness. Take them out of the oven and add a squeeze of lemon juice.

Get your morels back on medium heat to finish the dish.

Finish the Dish

Place a handful of asparagus on the plate. With a slotted spoon, add a pile of the morels on the asparagus. Add a few tablespoon of the morels sauce on top of the morels and serve warm.