Roasted Asparagus With Fresh Favas And Morels Food

ASPARAGUS WITH MORELS

Asparagus With Morels image

Make and share this Asparagus With Morels recipe from Food.com.

Provided by chia2160

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb white asparagus, cut in 2-inch pieces
1 lb green asparagus, cut in 2-inch pieces
6 tablespoons butter
1/2 cup shallot, chopped
1/2 lb morel, cleaned and halved
sea salt and pepper, fresh ground
1 tablespoon fresh tarragon, plus more
fresh tarragon, for garnish
1 tablespoon lemon juice

Steps:

cook asparagus separately in boiling water or in microwave until tender, 3-5 minutes.
refresh under cols water.pat dry.
heat 3 tbsp butter in large skillet, add shallots and cook until softened. add morels and saute 5 minutes more.
add asparagus, tarragon, salt and pepper and continue cooking until heated through.
add remaining butter and remove from heat.
stir in lemon juice and garnish with tarragon.

Nutrition Facts : Calories 153, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 88.8, Carbohydrate 10, Fiber 3.6, Sugar 3.5, Protein 5.1

ASPARAGUS WITH MOREL MUSHROOMS

Asparagus With Morel Mushrooms image

Make and share this Asparagus With Morel Mushrooms recipe from Food.com.

Provided by seangcolman

Categories Vegetable

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4-1/2 ounce dried morels or 1/4-1/2 ounce porcini mushroom
1/4 cup butter
1/2 cup shallot, chopped
1 lb fresh shiitake mushrooms or 1 lb white button mushrooms, cleaned, trimmed and sliced
1 -1 1/2 lb asparagus, trimmed, cut into 1 1/2 -inch length
1/4 cup heavy cream
1 teaspoon fresh tarragon, chopped or 1 tablespoon fresh chervil
salt and pepper

Steps:

Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.

Nutrition Facts : Calories 257.3, Fat 17.6, SaturatedFat 10.9, Cholesterol 50.9, Sodium 110.5, Carbohydrate 25, Fiber 4.7, Sugar 6.1, Protein 5.5

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