Name: Sautéed Asparagus with Morels
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: French
Ingredients: 1/4 pound fresh morel mushrooms; 2 tablespoons extra virgin olive oil; 2 tablespoons butter; 1 to 2 green garlics, sliced (white and purple bulb, and light green stalk), (can sub shallots); 1 teaspoon herbs de Provence (can use dry thyme or a combination of thyme and dry tarragon); 1 pound of asparagus, trimmed (choose asparagus on the thin side); Kosher salt; 1/2 teaspoon freshly ground black pepper

Ingredients

4 serv.

1/4 pound fresh morel mushrooms
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 to 2 green garlics, sliced (white and purple bulb, and light green stalk), (can sub shallots)
1 teaspoon herbs de Provence (can use dry thyme or a combination of thyme and dry tarragon)
1 pound of asparagus, trimmed (choose asparagus on the thin side)
Kosher salt
1/2 teaspoon freshly ground black pepper

Instructions

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1 Slice the morel mushrooms in half lengthwise. Place in a bowl and cover with water. Agitate the water to release grit or dirt from the mushrooms. Drain. Repeat. Then fill with water and let sit while you prep the other ingredients.
2 Fill the bottom of a large skillet with about 1/2 inch to 3/4 inch of water. Add a quarter teaspoon of salt. Add one slice of the prepped green garlic. Bring to a boil. Add the asparagus in an even layer. Cook until barely cooked (still firm, but can easily poke with a fork), about 3 minutes. (See How to Boil Asparagus .) Remove to a bowl of ice water to stop the cooking.
3 Drain and rinse the morels one more time. Then slice them crosswise into 1/4-inch slices.
4 Heat olive oil and melt butter in a large skillet (I use a 10-inch cast iron pan) on medium high heat. Add the sliced green garlic and the sliced morels. Sprinkle with 1/2 teaspoon of salt and 1 teaspoon Herbes de Provence. Cook on medium high heat until the mushrooms start releasing their water, about 3 to 5 minutes.
5 While the mushrooms are cooking, cut the asparagus in 1-inch diagonal segments. Add the asparagus to the mushroom green garlic mixture. Sprinkle with black pepper, toss to combine. Add more salt and pepper to taste. Serve immediately.