It finally is beginning to feel like spring here in Saint Louis! This fresh side dish is packed full of spring flavors. Look for fresh morels – firm, unshriveled, dry, and free of excessive dirt.
3 quarts water
12 oz white asparagus, trimmed
12 oz green asparagus, trimmed
1 Tbsp butter
1 shallot, thinly sliced
4 cups fresh morel mushrooms, halved lengthwise
1/2 tsp salt, divided
1 Tbsp extra-virgin olive oil
1/4 tsp freshly ground black pepper
1. Bring 3 quarts water to a boil in a large saucepan. Peel bottom 2 inches of white and green asparagus. Cook white asparagus in boiling water 5 minutes or until crisp-tender; remove with a slotted spoon to a colander. Rinse under cold water; drain well. Cook green asparagus in boiling water 2 minutes or until crisp-tender; remove with a slotted spoon to a colander. Rinse under cold water; drain well. Cut asparagus diagonally into 1 1/2-inch pieces.
2. Melt butter in a large nonstick skillet over medium-high heat; swirl to coat. Add shallot; sauté 1 minute, stirring constantly.
3. Add morels and 1/4 teaspoon salt; sauté 5 minutes or until mushrooms are lightly browned.
4. Add asparagus, remaining 1/4 teaspoon salt, oil, and pepper; toss gently to coat. Cook 2 minutes or until asparagus is thoroughly heated.
Yield: 4 servings (115 calories, 6.6 g total fat, 1.4 g saturated fat, 6 g protein, 11.5 g carbohydrate, 4.3 g fiber, 8 mg cholesterol)
Cooking Light, May 2013