Sauteed Asparagus with Morel Mushrooms
½ lb. fresh morel mushrooms, cleaned and sliced in half
2 Tbsp. olive oil
2 Tbsp. butter
1 large shallot, thinly sliced
2 cloves garlic, thinly sliced
1 tsp. fresh thyme leaves
1 lb. asparagus, trimmed, cut into 1-inch diagonal segments
Salt and pepper
Clean the morels by soaking in cold water for 10 minutes. Shake them gently to remove any grit then put them on a clean kitchen towel or layers of paper towels. Quickly and gently pat them dry, jostling them around a bit as you do so to allow any water in the holes to drain out.
In a large skillet over medium-high heat, heat olive oil and butter. Add the sliced shallots, garlic and thyme leaves and sauté until fragrant. Add the morel mushrooms and asparagus and sauté approximately five minutes. Sprinkle with salt and pepper, and toss to combine. Serve this delightful dish on its own or as a side with fish or chicken.
2 Tbsp. olive oil
2 Tbsp. butter
1 large shallot, thinly sliced
2 cloves garlic, thinly sliced
1 tsp. fresh thyme leaves
1 lb. asparagus, trimmed, cut into 1-inch diagonal segments
Salt and pepper
Clean the morels by soaking in cold water for 10 minutes. Shake them gently to remove any grit then put them on a clean kitchen towel or layers of paper towels. Quickly and gently pat them dry, jostling them around a bit as you do so to allow any water in the holes to drain out.
In a large skillet over medium-high heat, heat olive oil and butter. Add the sliced shallots, garlic and thyme leaves and sauté until fragrant. Add the morel mushrooms and asparagus and sauté approximately five minutes. Sprinkle with salt and pepper, and toss to combine. Serve this delightful dish on its own or as a side with fish or chicken.