Asparagus with Morels and Tarragon


 



 
Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.

Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.

Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes.
Add asparagus, tarragon, salt, pepper, and remaining3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.

Cooks' note: Asparagus can be boiled 1 day ahead and chilled in a sealed plastic bag lined with paper towels.

 
Add asparagus, tarragon, salt, pepper, and remaining3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.

Note: Asparagus can be boiled 1 day ahead and chilled in a sealed plastic bag lined with paper towels.


Makes 6 servings.


Gourmet (May 2007) via epicurious.com





Chanterelles and Fiddleheads


Saute spring garlic and spring onions in butter and olive oil. Add morels, which have been wiped clean. Add fiddleads last and saute a few minutes, til tender.

Chanterelles also go nicely with seabeans, a wonderful salty sea vegetable from the Pacific Northwest. Seabeans (also known as Salicornia, Samphire, Glasswort, or Pousse-Pierre, in France) adds a salty note to anything and can be sauteed or served fresh.