Asparagus with Morels and Tarragon
A luxurious spring dish combining both white and green asparagus with earthy morels and fresh tarragon in a buttery sauce. The asparagus is perfectly tender while the mushrooms add an elegant, woodsy flavor.
Ingredients
- •1 pound white asparagus
- •1 pound green asparagus
- •¾ stick unsalted butter
- •½ cup shallots
- •¼ pound fresh morels
- •1 tablespoon fresh tarragon
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •1 tablespoon fresh lemon juice
- •1 tablespoon fresh tarragon
Cooking Instructions
- 1.
Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.
8 min
- 2.
Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.
3 min
- 3.
Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.
10 min
