Asparagus, Spring Onion, and Morel Mushroom Sauté
Sweet asparagus and spring onions go so well with the woodsy flavor of morels. All you need is a bit of butter and some crème fraîche to finish the dish. Prep and Cook Time: 45 minutes. Notes: If you can find fresh morels, definitely splurge on them; the flavor is unparalleled. Be sure to clean both dried and fresh morels well before using, to avoid unpleasant sandy bites. We like to peel the tough outer skin from the asparagus for this dish. This not only makes it prettier but results in more tender stalks. If you like, blanch the vegetables the day before, then wrap them in moistened paper towels, put in a plastic storage bag, and refrigerate.
- Servings: 6
Source: Sunset Magazine
Ingredients
- pound fresh morel mushrooms or 1 oz. dried
- bunches asparagus, ends trimmed and stalks peeled
- bunches green onions, white and pale green parts only, root ends trimmed
- tablespoons unsalted butter
- crème fraîche
- teaspoon coarse kosher salt
- teaspoon freshly ground black pepper