Asparagus with Morels and Tarragon
1 pound white asparagus, trimmed, peeled, and cut into 2-inch pieces
1 pound green asparagus, trimmed and cut into 2-inch pieces
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
1/2 cup finely chopped shallots (2 large)
1/4 pound fresh morels, cleaned and halved lengthwise if large
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
Garnish: chopped fresh tarragon
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.
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.
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
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