Morel Mushroom and Asparagus Saute

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.

morel-mushroom-asparagus-saute-ck-l

Ingredients:
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

Directions:
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

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2 Comments

Filed under Nourish the Body

2 responses to “Morel Mushroom and Asparagus Saute

  1. aahhh, morel mushrooms!!!! nom nom

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